Aunt 


Caroline's 


Dixieland  Recipes 


THE  LIBRARY 

OF 

THE  UNIVERSITY 

OF  CALIFORNIA 


The  Gastronomy  Collection  of 
George  Holl 

AGRFC. 
LIBRARY 


Digitized  by  the  Internet  Archive 

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http://www.archive.org/details/auntcarolinesdixOOmcl<irich 


AUNT  CAROLINE'S  DIXIELAND  RECIPES 


5 


Aunt  Caroline's  Dixieland       f 

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Recipes  I 


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EMMA  and  WILLIAM  McKINNEY 


A  RARE  CX)IiIJECTION  OF 


I  CHOICE  SOUTHERN  DISHES                                    I 

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OMcago  I 

Laird  &  Lee,  Inc.  | 

Publishers  | 

I 


COPYRIGHT,  1922 
BY  WM.  McKINNEY 


AGRIC. 


Foreword 

In  the  art  of  cooking  the  "Old  Southern  Mammy"  has 
few  equals  and  recogonizes  no  peers. 

The  following  recipes  have,  with  great  patience  and 
kindly  perseverance,  been  drawn  from  the  treasured  mem- 
ories of  Aunt  Caroline  Pickett,  a  famous  old  Virginia  cook, 
the  *'pinch  of  this"  and  "just  a  smacker  of  that"  so  wonder- 
fully and  mysteriously  combined  by  the  culinary  masters  of 
the  Southland  have  been  carefully  and  scientifically  anaU'^zed 
and  recorded  in  this  volume,  and  after  a  practical  test  of  each 
recipe  herein  presented,  the  author  can,  with  the  fullest  de- 
griee  of  confidence,  recommend  the  following  as  the  most  at- 
tractive and  economical  combination  ever  presented. 

The  variety  covers  a  range  sufficient  to  fully  gratify  the 
demands  of  the  modest  as  well  as  the  exacting  tastes  of  the 
most  pronounced  epicure,  and  have  been  carefully  classified 
and  alphabetically  arranged  for  the  convenience  of  the  house- 
wife, and  a  page  has  been  left  blank  opposite  each  page  of 
recipes  for  her  own  favorite  dishes.  It  is  the  author's  in- 
tention that  this  little  book  become  a  veritable  treasure  trove 
of  dainty,  appetizing  and  tasty  dishes. 


iwi'^l^^i'^llfl 


In  sweet  memories  of  a  happy  childhood  spent  in  the 
atmosphere  of  the  plantations  and  cabins  of  Virginia  under 
the  benign  influence  of  my  Dear  Old  Southern  Mammy, 
Aunt  Caroline,  this  volume  is  affectionately  dedicated. 

William  McKinney 


CONTENTS 

BreacU 

Virginia  Beaten  Biscuit 1 

Southern    Sweet-Potato   Biscuits   -. 1 

Johnny  Reb  Cake  1 

Spoon    Bread    - 3 

Cinnamon  Toast  3 

Piedmont  Corn  Meal   Mush  * 3 

Virginia  Corn  Fritters  - 5 

French   Toast 5 

Mammy's  Graham  Muffins - 5 

Aunt  Caroline's   Corn    Bread  7 

Bolted  Corn  Meal  Bread  7 

Mammy's   Light   Rolls    9 

Golden   Toast   9 

Mississippi  Biscuits ~ 1 1 

Virginia   Waffles    -» 11 

Cotton  Blossom  Popovers  ^ 11 

Dixie   Biscuit  , 13 

Flour   Muffins   13 

Baltimore  Egg  Bread  - 15 

Southern  Pastry  _. 15 

Griddle    Cakes -. 15 

Sally  Lunn * 17 

Jeff   Davis  Muffins   17 

Carolina  Corn   Meal   Rolls   ^ 19 

Carolina   Brown   Bread   19 

Salt  Rising  Bread  21 

Beverages 

Egg    Nog— Maryland    Style    23 

Swanee   Fruit  Punch  23 

Louisiana  Coffee 23 

Hot   Chocolate   25 

Tea.  Southern  Style 25 

Iced   Tea   ^ 25 

Uncle  Remus   Mint  Julep  27 

Dewberry  Vinegar „ 27 


Cakes 

Devil's   Food   Cake 29 

Filling  for  Devil's  Food  Cake  29 

Old  Dominion   Cake 31 

Filling   for   Old  Dominion    Cake  31 

Angels'   Food    Cake    31 

Magnolia  Sponge  Cake  33 

Filling  for  Magnolia  Sponge  Cake  31 

Tutti   Frutti   Cake  33 

Brides  Cake  33 

Ponciania  Cake  „ „ 35 

Sally  White  Cake  „ 35 

Cabin   Cake  _ 37 

Filling  for  Cabin   Cake  37 

Pride  of   Kentucky   Cake   37 

Gold  and  White  Anniversary   Cake   39 

Filling  for  Anniversary  Cake 39 

Marguerites    39 

Apple    Sauce   Cake   ^ 41 

Betsy  Ross  Pound  Cake  .. — „ - 41 

Marshmallow    Filling    «.. 41 

Martha  Washington  Cake  - 43 

Filling  for  Martha  Washington   Cake   43 

Pickaninny  Cookies  39 

Virginia   Doughnuts    - 45 

Plantation    Cookies    - 45 

Jelly  Roll  Cake  , 47 

Aunt  Sug's  Nut  Cookies  47 

Ginger  Snaps  , 49 

Mason  and  Dixon  Cookies  49 

Fruit    Cake    5 1 

Candy 

U.  D.  C.  Cocoanut  Candy  53 

Mexican  Kisses  53 

Mammy's  Peanut  Candy  53 

Divinity  Candy  55 

Almonds  Creamed 55 

Chocolate  Caramels  55 

Old  Virginia  Molasses  Taffy 57 

Cream  Peppermint  Drops  . ~ -««~. . 57 

After  Dinner  Mints 59 

Peanut  Butter  Fudge 59 

Chocolate  Fudge  61 

Sea-Foam  Candy   „.....„ 61 


Meats 

Fried  Chicken,  Virginia  Style  ~ 63 

Creole  Veal  Patties 63 

Sugar   Cured  Ham   Loaf   63 

Baked  Rice  and  Ham  „ 65 

Martha  Washington  Cheese  Pudding  65 

Uncle    Remus    Omelette   65 

Old  Fashioned  Mince  Meat dl 

Fish  Balls  A  La  Maryland - dl 

Liver   Fricasee    — 69 

Breaded  Pork  Chops,  Philadelphia  Style 69 

Salmon    Croquettes    69 

Creamed   Oysters   _ 71 

Deviled  Crabs  71 

Awit  Caroline's   Beef   Loaf   71 

Mammy's   Chicken   Patties  ~ - 73 

Baked  Fish Th 

Carolina  Broiled  Steak  ^ 73 

Deviled  Eggs Th 

Massas'  Qieese  Croquettes  75 

Oysters  with  Macaroni  — 75 

Scalloped    Oysters    75 

Creamed  Dried  Beef  With  Cheese  11 

Cheese    Straws    11 

Chicken  A   La   King  11 

Southern  Hash  „ 79 

Mammy's   Veal   Loaf   _ 79 

Chicken    Croquettes    79 

Cream  Sauce  81 

Perlean    81 

Pickles,  Relishes 

Aunt    Caroline's    Own    Pickle   ~ 83 

Tar   Heel   Chow   Chow   83 

Georgia  Watermelon   Rind   Pickle   ~ 83 

Apple    Relish    85 

Corn    Relish    - 85 

Bell   Pepper   Relish   87 

Green    Tomato    Pickle    87 

Picalli    ^ - 89 

Stuffed    Peppers    _ 89 

Peach  Pickle  91 

Chili    Sauce    ~ ~ 91 

Mount    Vernon    Pickle    91 

English  Chopped  Pickle  93 


Pies  and  Desserts 

Chess  Pies  95 

Heavenly   Hash 95 

Food  For  The  Gods 95 

Stonewall  Jackson  Pudding  « 97 

Syllabub    97 

U.  D.   C   Pudding  99 

Rhubarb  Pie  99 

Jeff  Davis   Custard  101 

Cream    Puffs    101 

Brown   Betty  101 

Southern  Apple  Pie  103 

Caramel    Custard    ^ 103 

Palmetto    Marmalade    103 

Aunt  Jemima's  Lemon  Pie  105 

Nut    Bread    105 

Chocolate    Pudding   107 

Maryland  Bread  Pudding  107 

Sunset  Raisin   Pie  107 

Soft  Ginger   Bread  109 

Sauce  for  Ginger  Bread 109 

Cranberry   Surprise 109 

Louisiana    Molasses    Custard   , 109 

Jellied  Apples  Ill 

Mammy's   Sweet  Potato  Pudding  Ill 

Raisin   Rolls    Ill 

New  Orleans   Dark  Nut   Bread , 113 

Baked   Apple    Dumplings    ..-1 13 

John  Brown  Custard  113 

Virginia    Dare    Pudding    115 

Sweet  Potato  Custard  115 

Banana    Custard 115 

Strawberry    Shortcake 117 

Tapioca    Custard    117 

Bavarian    Cream    _ 117 

Cranberry    Snow    117 

Chocolate    Pie    119 

Pumpkin    Pie   119 

Salads  and  Dressings 

Mayonnaise    Dressing    121 

Maryland  Chicken  Salad  121 

Potato    Salad    ...121 

Wesson  Oil  Dressing  121 


Tomato  Jelly  ...« ~ . 123 

French    Dressing    123 

Waldorf    Salad 123 

Mammy's    Dressing    125 

Pineapple  and  Cottage  Cheese  Salad  125 

Water    Lily    Salad    125 

Marshmallow  Salad  127 

Frozen  Fruit  Salad  127 

Soups 

Old    Virginia    Brunswick    Stew    ^.^.~. 129 

Aunt   Caroline's   Porridge   - 129 

Cream  of   Celery   Soup  - 129 

Tomato  Bisque  - 129 

Tomato  Soup,  Creole  Style  ^ 131 

DixielancI  Soup  131 

Cream  of   Tomato   Soup  131 

Baltimore    Oyster    Stew    133 

Cream  of  Pea  Soup  133 

Cream  of  Chicken   Soup 135 

Oatmeal  Soup  135 

Vegetables 

General    Pickett   Corn    Pudding   137 

Dixie   Potatoes   137 

Southern   Creamed   Sweet   Potatoes   139 

Stuffed  Potatoes  with  Cheese  139 

Scalloped   Irish   Potatoes   139 

Stuffed    Tomatoes    ~ 139 

Scalloped  Tomatoes   in   Shells  139 

Aunt  Katy's  Macaroni  — ~ 141 

Irish  Potato  Puffs 141 

Stewed    Celery    141 

Baked    Tomatoes 141 

Mammy's  Candied  Sweet  Potatoes  143 

Boiled  Turnips  143 

Stewed  Green  Corn  143 

Creole  Potato  Balls  143 

Potato  Chips 143 

Stuffed  Potatoes  with  Cheese  and  Bacon  145 

Jenny   Lind   Potatoes   *«. 145 

Carolina  Sweet  Potato  Pone   145 

Scalloped    Potatoes    147 

French  Fried   Sweet   Potatoes   - 147 

Fried  Egg  Plant  147 


Breads 

VIRGINIA  BEATEN  BISCUIT 
One  quart  flour. 
One  teaspoonful  of  salt. 
One  tablespoon  of  lard. 

Work  lard  lightly  into  the  flour  and  salt,  mix  with  iced 
water  and  then  beat  dough  with  rolling  pin  until  it  blisters. 
Cut  into  biscuits  and  bake  in  quick  oven. 

SOUTHERN  SWEET-POTATO  BISCUITS 
Two  cups  flour, 

One  cup  of  mashed  boiled  sweet  potatoes, 
Two  tablespoonsful  of  lard, 
One  teaspoonful  of  salt. 

One  and  one-half  teaspoonfuls  of  baking  powder, 
One-half  teaspoonful  of  soda. 

Enough  buttermilk  to  make  soft  dough.    Mix  flour,  salt, 
soda  and  baking  powder  together.     Add  sweet  potatoes  and 
work  the  lard  in  lightly.    Mix  with  milk  to  make  soft  dough, 
roll  thin  cut  into  biscuits  and  bake  in  quick  oven. 
JOHNNY  REB  CAKE 
2  cupsful  of  flour, 
1  cupful  of  yellow  meal, 
4  tablespoonsful  of  sugar, 
Yz  teaspoonful  of  salt, 

1  teaspoonful  of  Cream  of  Tartar, 
Yt.  teaspoonful  of  soda, 

or, 

2  teaspoonsful  of  baking-powder. 

Add  enough  milk  or  water  to  make  a  thin  batter, 
and  bake. 


MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES 


SPOON  BREAD 

Two  and  one-half  cups  of  fresh  buttermilk, 
One  scant  half  teaspoonful  of  soda  mixed  in  with  milk, 
One  teaspoonful  of  salt, 
Three  tablespoonsful  of  meal, 
Three  eggs  dropped  in  one  at  a  time  whole, 
One  tablespoonful  of  lard  (melted). 

Mix  in  the  order  given  and  cook  in  baking  dish  in  mod- 
erate oven. 


CINNAMON  TOAST 

Cut  stale  bread  into  thin  slices,  remove  crusts,  and  cut 
in  halves;  toast  evenly,  and  spread  first  with  butter,  then 
with  honey,  and  dust  with  cinnamon.     Serve  very  hot. 


PIEDMONT  CORN  MEAL  MUSH 

?>y2  cups  boiling  water, 

1  teaspoon  salt, 

1  cup  fine  corn  meal. 
Add  meal  to  boiling  salted  water  by  sifting  it  slowly 
through  the  fingers,  while  stirring  rapidly  with  the  other 
hand.  Boil  for  ten  minutes,  and  cook  over  hot  v^ater  for 
two  hours.  Serve  hot  as  a  cereal.  Or  pour  into  one-pound 
baking  powder  boxes  to  cool;  fry  in  deep  fat.  Serve  either 
for  breakfast,  or  as  an  accompaniment  to  roast  pork,  or,  with 
syrup,  for  dessert. 


MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  5 

VIRGINIA  CORN  FRITTERS 

1  can  corn, 
J^  cup  milk, 
3^  cup  dried  and  sifted  crumbs, 

1  teaspoon  salt, 

1  teaspoon  baking  powder, 

1  Qgg  well  beaten, 

1  tablespoon  flour. 
Chop  the  corn,  and  add  other  ing-redients  in  order  given. 
Drop  from  a  tablespoon  into  hot,  deep  fat  and  fry  until  brown. 

FRENCH  TOAST 

1  egg  slightly  beaten, 
1  tablespoon  sugar, 
J4  teaspoonful  salt, 
J4  cup  milk  or  coffee, 
4  slices  bread. 

Mix  egg,  salt,  sugar,  and  liquid  in  a  shallow  dish;  soak 
bread  in  mixture,  and  cook  on  a  hot  greased  griddle  until 
brown,  turning  when  half  cooked:  Serve  plain  or  spread 
with  jam. 

MAMMY'S  GRAHAM  MUFFINS 

1  pint  of  Graham  Flour, 
^  cupful  of  Molasses, 
3^  teaspoonsful  of  salt, 
^  pint  of  white  flour, 
1  teaspoonsful  of  soda. 
Put  the  salt  into  the  flour  and  soda  into  the  molasses. 
Stir  all  together  and  mix  with  milk  or  water.     Drop  into 
Muffin  tins  and  bake  twenty  minutes. 


6  '  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES 


AUNT  CAROLINE'S  CORN  BREAD 

^^  cup  corn  meal, 
^  cup  flour, 

3  teaspoonsful  baking-  powder, 

1  tablespoon  sugar, 
Yi  teaspoon  salt, 

1  beaten  e^g, 

^  cup  milk  and  water  mixed, 

2  tablespoons  melted  bacon  fat. 

Mix  in  order  given,  beat  well,  and  bake  in  a  well-greased 
shallow  pan  in  a  hot  oven  about  twenty  minutes.  Half  of 
the  egg  will  make  a  very  good  corn  bread.  Left-over  pieces 
may  be  split,  lightly  buttered,  and  browned  in  the  oven. 


BOLTED  CORN  MEAL  BREAD 

2  cupsful  of  flour, 

1  cupful  of  corn  meal, 

(bolted  is  best) 

2  cupsful  of  milk, 

2  teaspoonsful  of  cream  of  tartar, 
1  teaspoonsful  of  baking  soda, 

y2  cupful  of  sugar, 

J4  teaspoonful  of  salt. 

Stir  the  flour  and  meal  together,  adding  cream  of  tartar, 
soda,  salt  and  sugar.  Beat  the  egg,  add  the  milk  to  it,  and 
stir  into  the  other  ingredients.  Bake  in  a  gem-pan  twenty- 
minutes. 


MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  9 

MAMMY'S  LIGHT  ROLLS 

Yeast, 

One  egg  beaten  lightly, 

One  tablespoonful  of  sugar, 

One  half  cake  of  yeast,  dissolved  in  one-third  cup  of 
cold  water. 

One  cup  of  hot  potatoes  mashed  fine. 

One  quart  of  flour, 

One  tablespoonful  of  lard, 

One  teaspoonful  of  salt. 

Put  yeast  mixed  in.  the  order  given  in  a  bucket  to  rise. 
Let  it  rise  for  about  forty-five  minutes  or  longer.  Then 
when  risen,  put  it  into  the  flour,  which  has  been  mixed  with 
the  salt  and  lard.  Do  not  knead  the  flour,  just  stick  it  to- 
gether and  beat  it  for  fifteen  minutes  with  rolling  pin.  If 
yeast  does  not  make  dough  soft  enough  a  little  warm  water 
may  be  used.  After  beating  the  dough,  put  it  into  a  vessel 
to  rise  in  warm  place  for  about  three  hours.  When  risen, 
roll  it  lightly  until  about  one-fourth  of  an  inch  thick.  Then 
cut  with  biscuit  cutter  and  dip  into  hot  grease.  Lastly  fold 
the  biscuits  over  and  put  into  pans  to  rise  about  an  hour  or 
more. 

Graham  rolls  are  made  the  same  way. 

GOLDEN  TOAST 

Toast  as  many  slices  of  bread  as  desired.  For  twelve 
slices  use  three  hard  boiled  eggs  and  about  two  cups  of  cream 
sauce.  Mash  the  whites  of  the  eggs  fine  and  stir  them  into 
the  cream  sauce.  Spread  each  piece  of  bread  when  toasted 
with  cream  sauce,  and  then  grate  yolks  over  the  top.  Re- 
turn to  oven  and  heat  just  before  serving. 


10  MILADY'S  FAVOURITE  RECIFE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  11 


MISSISSIPPI  BISCUITS 

Two  cups  of  flour. 

One-fourth  teaspoonful  of  soda, 

One  and  one-half  teaspoonsful  of  baking  powder, 

One  teaspoonful  of  salt, 

Two  tablespoonfuls  of  lard. 

Mix  flour,  baking  powder  and  salt.  Then  work  in  lightly 
the  lard  and  mix  with  sufficient  milk  to  make  soft  dough. 
Roll  thin,  cut  into  biscuits  with  small  biscuit  cutter  and  bake 
in  quick  ovien. 

VIRGINIA  WAFFLES 

One  and  one-half  cups  of  pastry  flour. 
Two  teaspoonsful  of  baking  powder, 
One-half  teaspoonful  of  salt. 
Four  tablespoonsful  of  melted  butter. 
One  cup  of  milk. 
Two  eggs. 

To  beaten  yolks  add  milk,  flour,  baking  powder,  salt  and 
butter.    Add  stiffly  beaten  whites  last. 

COTTON  BLOSSOM  POPOVERS 

Two  eggs, 

One  cup  of  milk, 

One  cup  of  flour. 

One-half  teaspoonful  of  salt. 

Beat  eggs  together,  add  milk,  and  salt  and  pour  this  on 
the  flour.  Mix  well  and  bake  about  forty  minutes  in  rather 
slow  oven.     Serve  at  once. 


12  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  13 

DIXIE  BISCUIT 

One  pint  of  milk, 

One  teaspoonful  of  lard, 

Two  teaspoonsful  of  butter, 

Two  teaspoonsfuls  of  sugar. 

One  heaping?  teaspoonful  of  salt. 

One-half  yeast  cake, 

Six  cupfuls  of  flour. 

Put  milk  on  stove  in  double  boiler  with  butter,  salt,  lard 
and  sugar.  When  milk  becomes  scalded,  let  it  cool  until 
blood  heat.  Dissolve  yeast  and  stir  it  into  the  scalded  milk. 
Then  add  to  milk  when  cooled  two  and  a  half  cups  of  flour 
and  mix  to  a  stiff  batter.  Next  add  an  i^gg  well  beaten  to 
the  batter  and  put  the  batter  in  a  warm  pice  to  rise.  Let 
it  rise  bout  five  hours  and  then  knead  as  for  ordinary  bis- 
cuit using  three  and  a  half  ci^ps  of  flour.  Knead  until  dough 
can  be  handled  easily,  then  roll  out  to  one-half  inch  thick- 
ness. Rub  each  biscuit  with  melted  butter,  put  two  biscuits 
together  and  place  in  pans  far  enough  apart  not  to  touch. 
Bake  fifteen  or  twenty  minutes  in  hot  oven. 

FLOUR  MUFFINS 

Two  eggs. 

One  cup  of  milk. 

One  and  one-half  cups  of  flour, 

One  tablespoon  of  lard, 

One  teaspoonful  of  salt. 

Two  teaspoonfuls  of  baking  powder. 

Beat  eggs  separately.  To  yolks,  add  salt,  melted  lard, 
milk,  flour,  and  baking  powder.  Lastly,  put  in  the  well  beaten 
whites  and  bake  twenty  or  twenty-five  minutes. 


14  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  15 

BALTIMORE  EGG  BREAD 

Two  eggs, 

Three  cups  of  meal, 

Four  cups  of  sour  milk. 

One  tablespoonful  of  lard. 

One  teaspoonsful  of  salt. 

One-fourth  teaspoonful  of  soda, 

One  and  one-half  teaspoonfuls  of  baking  powder. 

Beat  eggs  well  together,  add  milk,  meal,  salt,  soda  and 
baking  powder  and  lastly  the  hot  melted  lard.  Bake  in  mod- 
erate oven.  One  cup  of  fresh  corn  cooked  until  tender  may 
be  added  to  the  batter. 

SOUTHERN  PASTRY 

One  cup  of  flour. 

One-fourth  teaspoonful  of  salt. 

One-fourth  cup  of  lard  or  butter. 

Mix  flour  and  salt,  work  lard  lightly  into  the  flour  and 
mix  with  iced  water  to  make  stiff  dough.  Do  not  knead 
dough  at  all,  just  mix  lightly  together. 

GRIDDLE  CAKES 

One  and  one-half  cups  of  stale  bread  crumbs, 

Two  cups  of  milk. 

One  tablespoonful  of  butter. 

One  teaspoonful  of  salt. 

One-half  cupful  of  flour. 

Scald  milk  and  pour  over  bread  crumbs.  Beat  two  eggs 
well  together,  then  add  salt,  milk  and  bread  crumbs,  flour  and 
lastly  the  melted  lard  or  butter. 


16  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  17 

SALLY  LUNN 

One  quart  of  flour, 

Four  eggs, 

One  tablespoonful  of  sugar, 

One  cup  of  yeast, 

One  cup  of  milk, 

One  teaspoonful  of  salt, 

One-half  cup  of  butter, 

One-half  cup  of  lard. 

Beat  the  eggs  separately.  Then  mix  and  add  yeast  and 
sugar.  Sift  salt  into  flour,  melt  butter  and  lard  and  add  eggs, 
yeast  and  milk  before  putting  in  flour.  Leave  in  bowl  and 
set  away  to  rise.  When  risen,  beat  hard  and  put  into  greased 
pan  to  rise  again.    For  seven  o'clock  tea  make  it  at  twelve. 

JEFF.  DAVIS  MUFFINS 

Two  eggs. 

One  cup  of  sour  milk. 

One  cup  of  meal, 

Onie-half  cup  of  flour, 

One  teaspoonful  of  salt, 

Two  teaspoonsfuls  of  baking  powder. 

One  tablespoonful  of  lard.  Beat  eggs  separately.  To 
yolks  add  salt,  milk,  melted  lard,  meal,  flour  and  baking  pow- 
der. Lastly  put  in  the  well  beaten  whites  and  bake  in  mod- 
erate oaven. 


18  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  19 

CAROLINA  CORN  MEAL  ROLLS 

1  cup  meal, 
1  cup  flour, 

4  teaspoonsful  baking  powder, 
J^  teaspoon  salt, 
3  tablespoons  bacon  fat, 
J4  cup  milk. 

Mix  and  sift  dry  ingredients;  rub  in  shortening  with 
finger  tips,  add  milk  and  mix  thoroughly;  roll  lightly,  on  a 
floured  board  to  a  thickness  of  one-half  inch ;  cut  with  biscuit 
cutter,  brush  with  milk  or  water,  and  fold  double.  Bake  in 
hot  oven  fifteen  minutes. 


CAROLINA  BROWN  BREAD 
(Baked) 

1  cupful  of  Indian  Meal, 

1  cupful  of  Rye  meal, 
5^  cupful  of  flour, 

1  cupful  of  molasses  (scant), 

1  cupful  of  milk  or  water, 

1  teaspoonsful  of  soda. 
Put  the  meals  and  flour  together.     Stir  soda  into  mo- 
lasses until  it  foams.    Add  salt  and  milk  or  water.    Mix  all 
together.     Bake  in  a  tin  pail  with  cover  on  for  two  and  a 
half  hours. 


20  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINES  DIXIELAND  RECIPES  21 


SALT  RISING  BREAD 

Pour  one  pint  of  boiling  sweet  milk  over  three  heaping 
tablcspoonsful  of  corn  meal.  Beat  well  and  set  in  a  warm 
place  all  night.  On  the  morning  add  to  the  mixture  a  pint 
of  warm  milk  or  water,  a  teaspoonful  of  sugar,  a  pint  of  flour. 
Beat  well  and  set  in  a  warm  place  for  aobut  two  hours  or 
until  it  looks  spongy.  Then  add  one  teaspoonful  of  salt,  one 
tablespoonful  of  lard  and  enough  flour  to  make  a  soft  dough. 
Work  fifteen  minutes,  knead  into  loaves,  let  them  rise  one  or 
two  hours,  and  then  bake  an  hour  or  longer. 


22  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  23 

Beverages 

EGG  NOG— MARYLAND  STYLE 

Beat  the  yolk  of  one  ^gg,  add  a  teaspoonful  of  sugar,  and 
a  small  pinch  of  salt,  then  p6ur  in  slowly  stirring  all  the  while 
a  cup  of  milk.  Pour  in  a  glass  and  put  spoonful  of  whipped 
cream  on  top  and  any  quantity  of  "flavoring  desired." 

SWANEE  FRUIT  PUNCH 

Two  cups  of  sugar. 

One  cup  of  water, 

One  cup  of  tea. 

One  pint  of  strawberry  syrup. 

Juice  of  ten  lemons. 

Juice  of  six  oranges, 

Two  cans  of  grated  pineapple, 

One  large  bottle  of  Maraschino  cherries. 

Make  syrup  by  boiling  sugar  and  water  together  for  ten 
minutes.  Add  the  tea,  fruit  juices,  pineapple,  and  strawberry 
syrup.  Let  stand  thirty  minutes,  strain  and  add  enough  iced 
water  to  make  one  or  one  and  one-half  gallons  of  liquid. 
Turn  into  large  punch  bowl  over  a  piece  of  ice  and  lastly 
add  cherries.    This  quantity  will  serve  about  ten  people. 

LOUISIANIA  COFFEE 

One  heaping  tablespoonful  of  coffee,  a  little  white  of  tgg^ 
one  cup  of  boiling  water  (Allow  this  quantity  for  each  per- 
son). Scald  the  coffee  pot,  add  the  coffee,  tgg,  and  sufficient 
cold  water  to  moisten.  Mix  well,  add  the  boiling  water  and 
cook  five  minutes.  Then  place  where  it  will  keep  hot,  but 
not  cook,  for  fifteen  minutes.    It  is  then  ready  to  serve. 


24  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  25 


HOT  CHOCOLATE 

One  and  one-half  squares  of  Baker's  Chocolate, 

Four  teaspoonsful  of  sugar. 

Pinch  of  salt, 

One  cup  of  boiling  water, 

Three  cups  of  milk, 

Onic-half  teaspoonful  of  vanilla. 

Melt  the  chocolate  over  hot  water.  Add  the  sugar,  salt 
and  boiling  water.  When  smooth,  add  the  heated  milk  and 
cook  twenty  minutes  in  double  boiler.  Then  beat  with  tgg 
beater  and  flavor.    More  sugar  may  be  added  if  desired. 

An  excellent  substitute  for  whipped  cream  to  serve  with 
hot  chocolate  is  marshmallows.  Drop  one  in  each  cup  of 
the  hot  liquid. 


Tea—SOUTHERN  STYLE 

Take  one-half  teaspoonful  of  tea  to  one  cup  of  boiling 
water.  Put  the  tea  in  the  pot,  pour  the  boiling  water  upon 
it  and  let  stand  where  it  will  keep  hot  for  five  minutes.  Then 
serve.    Tea  should  never  be  boiled  for  it  makes  it  bitter. 


ICED  TEA 

Use  one  scant  teaspoonful  of  tea  to  one  cup  of  boiling 
water.  Pour  boiling  water  over  tea  leaves  and  let  stand  until 
milk  warm.  Then  strain  and  sweeten  to  taste  while  tea  is 
still  warm,  as  it  requires  less  sugar.  Serve  with  crushed  ice, 
green  mint  leaves,  and  sliced  lemon  and  orange. 


26  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  27 


UNCLE  REMUS  MINT  JULEP 

54  cup  sugar, 
Juice  3  lemons, 
1  cup  of  water, 
4  sprigs  of  mints, 
1  pint  ginger  ale, 
or 
"Any  flavoring  desired." 

Boil  sugar  and  water  ten  minutes,  and  cool ;  add  strained 
lemon  juice,  mint  leaves  bruised,  and  ginger  ale;  half  fill 
glasses  with  crushed  ice,  and  julep,  and  garnish  with  a  sprig 
of  mint. 


DEWBERRY  VINEGAR 

Over  three  quarts  of  dewberries  pour  one  pint  of  vinegar 
and  let  it  stand  twenty-four  hours.  Strain  and  add  one 
pound  of  sugar  to  one  pint  of  juice.  Scald  twenty  minutes 
and  bottle  tight.  Strawberry  and  raspberry  vinegar  may  be 
made  in  the  same  way. 


28  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  29 

Cakes 
DEVIL'S  FOOD  CAKE 

Two  eggs, 

Two  cups  of  brown  sugar, 

One  cup  of  butter, 

One  cup  of  buttermilk, 

Three  cups  of  flour, 

Half  cake  of  melted  chocolate, 

One  and  one-half  tablespoons  of  cinnamon. 

One  teaspoon  of  cloves. 

One  teaspoon  of  allspice, 

One  teaspoon  of  soda  dissolved  in  half  cup  of  boiling 
water. 

Cream  butter  and  sugar  and  add  to  well  beaten  eggs, 
next  add  milk,  melted  chocolate,  flour  beaten  in  lightly,  van- 
illa and  spices,  and  lastly  the  boiling  water  and  soda.  Bake 
in  layer  tins  and  moderate  oven. 

FILLING 
(For  Devil's  Food  Cake) 

Two  cups  of  white  sugar, 

One  cup  of  sweet  milk. 

Half  cake  of  chocolate. 

Yolk  of  one  egg, 

Butter  size  of  an  egg, 

One  teaspoonful  of  Vanilla. 

Put  all  the  ingredients  except  vanilla  on  to  cook.  Cook 
until  thick,  then  beat  until  creamy,  add  vanilla  and  spread  on 
layers. 


30  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINES  DIXIELAND  RECIPES  31 


OLD  DOMINION  CAKE 

Cream  one  cup  of  butter  and  two  cups  of  powdered  sugar. 
Add  stiffly  beaten  whites  of  six  eggs,  three  cups  of  flour,  in 
which  has  been  sifted  two  teaspoonsful  of  baking  powder,  and 
one  teaspoonful  of  vanilla.    Bake  in  layers  in  moderate  oven. 

FILLING  FOR  OLD  DOMINON  CAKE 

Put  on  two  cups  of  white  sugar  with  enough  water  to  dis- 
solve thoroughly  and  cook  until  it  spins  a  thread.  Then  add 
one  teaspoonful  of  vanilla  and  pour  slowly  over  the  whites 
of  two  eggs  beaten  stiff.  Beat  until  creamy  and  then  spread 
on  cake  layers.  Thickly  strew  the  top  of  icing  with  raisins, 
English  walnuts  and  blanched  almonds. 

ANGEL'S  FOOD  CAKE 

Whites  of  eleven  eggs. 

One  cup  of  flour, 

One  and  one-half  cups  of  sugar. 

One  teaspoonful  of  cream  of  tartar. 

One  teaspoonful  of  almond  extract. 

Sift  flour  and  sugar  together  five  times,  then  add  cream 
of  tartar.  Have  whites  well  beaten  and  add  sugar  and  flour 
slowly,  then  almond  extract.  Beat  very  little  after  flour  goes 
in  and  bake  in  round  cake  pan  in  moderate  oven  for  about 
fifty  minutes. 

FILLING 

Put  on  to  cook  two  and  one-fourth  cups  of  brown  sugar, 
three  tablespoonsful  of  cream,  one  tablesponful  of  butter. 
Cook  until  thick,  then  beat  until  creamy  and  spread  on  layers. 


32  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  33 

TUTTI  FRUTTI  CAKE 

Two  cups  of  sugar, 

One  cup  of  milk, 

One  cup  of  butter. 

Three  cups  of  flour  (sifted  three  times) 

One  cup  of  cornstarch  into  which  has  been  sifted  three 

teaspoons  of  baking  powder, 
One  teaspoonful  of  almond  extract. 

Cream  butter  and  sugar,  add  milk,  flour,  cornstarch  and 
flavoring.     Bake  in  layers  in  moderate  oven. 

MAGNOLIA  SPONGE  CAKE 

Three  eggs  beaten  separately  and  then  together. 
One  and  one-half  cups  of  sugar. 
One  and  one-half  cups  of  flour. 
One  and  one-half  teaspoonsful  of  baking  powder, 
One-hlf  cup-of  boiling  water. 

Mix  in  the  order  given  and  cook  in  biscuit  pan  in  mod- 
erate oven. 

BRIDE'S  CAKE 

Whites  of  eighteen  eggs, 

One  pound  of  flour, 

One  pound  of  sugar. 

Three-fourths  pound  of  butter. 

Sift  flour  three  times  after  adding  to  it  a  teaspoonful  of 
soda,  and  two  of  cream  of  tartar.  Cream  butter  and  sugar  un- 
til very  light  and  add  to  the  stiffly  beaten  whites.  Next  add 
the  flour,  beating  it  in  lightly  with  the  hand.  Flavor  with  one 
teaspoonful  of  vanilla  or  almond  extract  and  bake  in  slow 
oven. 


34  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  35 


PONCIANIA  CAKE 

One  pound  of  butter, 

One  pound  of  sugar, 

One  pound  of  flour. 

Juice  and  rind  of  one  lemon. 

Nine  eggs, 

One  and  one-fourth  pounds  of  Almonds  (in  shell). 

One-half  pounds  of  citron. 

One-half  pound  of  raisins. 

Cream  butter  and  sugar  and  add  to  well  beaten  yolks. 
Next  add  alternately  the  flour  and  the  whites  beaten  stilt, 
then  the  fruits,  which  have  been  cut  fine  and  dredged  with 
flour,  and  lastly  the  nuts.    Bake  in  a  slow  oven. 


SALLY  WHITE  CAKE 

One  pound  of  butter, 

One  pound     of  flour. 

One  and  one-half  pounds  of  sugar. 

One  dozen  eggs, 

Three  pounds  of  citron  chopped  fine, 

Two  small  cocoanuts  (grated), 

Two  pounds  of  Almonds  (blanched  and  chopped  fine), 

One  wine  glass  of  brandy. 

One  wine  glass  of  wine. 

Three  teaspoonsful  of  nutmeg. 

Two  teaspoonsful  of  mace. 

Cream  butter  and  sugar  and  add  to  well  beaten  yolks. 
Next  add  flour  and  whites  beaten  stiff,  the  fruit,  nuts,  brandy, 
wine  and  spices.    Bake  in  slow  oven  from  four  to  five  hours. 


36  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  37 

CABIN  CAKE 

To  whites  of  eight  eggs  beaten  stiff,  add  one  cup  of  but- 
ter and  two  cups  of  sugar  creamed  together.  Next  add  three- 
fourths  cup  of  milk,  three  cups  of  flour,  two  teaspoonsful 
of  baking  powder  and  one  teaspoonful  of  vanilla.  Bake  in 
layiers  in  moderate  oven. 

FILLING 

Put  on  to  cook  two  cups  of  sugar  and  half  a  cup  of  water. 
Boil  without  stirring  until  it  jellies  when  dropped  into  cold 
water.  Then  pour  over  stiffly  beaten  whites  of  three  eggs, 
then  stir  into  icing  a  small  quantity  of  citron,  currants,  dates, 
figs,  raisins,  almonds,  English  walnuts  (all  chopped  fine) 
and  grated  cocoanut,  leaving  out  a  similar  quantity  to  be 
put  on  top  of  cake  when  iced. 

PRIDE  OF  KENTUCKY  CAKE 

Four  eggs, 

Three  cups  of  flour, 

Two  cups  of  sugar. 

One  cup  of  butter. 

One  cup  of  milk. 

Two  teaspoonsful  of  baking  powder. 

One  teaspoonful  of  Vanilla. 

Separate  eggs  leaving  out  two  whites  for  filling.  To 
beaten  yolks,  add  butter  and  sugar  creamed  together,  then  the 
milk,  flour,  baking  powder  and  vanilla  and  lastly  whites  of 
two  eggs  beaten  stiff.  Bake  in  layers  in  moderate  oven,  and 
put  together  with  any  kind  of  filling  desired. 


38  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  39 

GOLD  AND  WHITE  ANNIVERSARY  CAKE 

Whites  of  eight  eggs. 

Two  cups  of  sugar. 

One  cup  of  crisco. 

Three  cups  of  flour. 

One  cup  of  milk. 

Two  teaspoons  of  baking  powder. 

One  teaspoon  of  vanilla.  Cream  crisco  and  sugar  and  add 
to  stiffly  beaten  whites,  then  add  the  milk.  Next  beat  the 
flour  in  lightly,  and  add  baking  powder  and  vanilla  .Bake  in 
layer  cake  tins  in  a  moderate  oven. 

FILLING  FOR  ANNIVERSARY  CAKE 

Yolks  of  six  eggs, 

Three  cups  of  sugar, 

Enough  water  to  dissolve  sugar  thoroughly. 

Put  sugar  and  water  on  to  cook.  Let  it  cook  until  it 
spins  a  thread,  then  gradually  pour  it  over  the  yellows,  which 
have  been  beaten  until  thick.  Beat  until  filling  becomes 
creamy,  add  one  teaspoonful  of  vanilla,  and  spread  on  layers. 

MARGUERITES 

Whites  of  three  eggs  beaten  stiff.  Add  three  tablespoons- 
ful  of  sugar  slowly.  Put  on  top  of  butterthins  and  sprinkle 
over  with  ground  nuts  and  brown  in  oven. 

PICKANINNY  COOKIES 

Sift  one  quart  of  flour,  make  a  hole  in  the  center,  put  in 
two  cups  of  sugar,  one  of  lard,  one  beaten  legg,  and  one  cup 
of  sweet  milk,  into  which  has  been  stirred  a  half  teaspoonful 
of  soda.    Work  all  together,  roll  thin  and  bake  in  a  quick  oven. 


40  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  41 


APPLE  SAUCE  CAKE 

One  cup  of  butter, 

One  cup  of  brown  sugar, 

One  cup  of  apple  sauce, 

One  and  one-half  teaspoonsful  of  soda   (mixed  in  with 

apple  sauce), 
Two  cups  of  flour. 
One  cup  of  raisins, 
One  cup  of  currants, 
Two  »eggs. 

BETSY  ROSS  POUND  CAKE 

One  pound  of  flour, 

Three-fourths  pound  of  butter. 

One  pound  of  sugar, 

Twelve  eggs, 

Cream  butter  and  about  two-thirds  of  the  flour  together. 
Beat  whites  of  eggs  to  a  stiff  froth,  beat  yolks  of  eggs  and 
sugar  together  until  very  light.  Mix  thoroughly  all  the  in- 
gredients, stirring  in  last  the  loose  flour.  Bake  in  a  slow 
oven  until  done. 

MARSHMALLOW  FILLING 

One-fourth  pound  of  marshmallows, 

Whites  of  two  eggs. 

One  cup  of  sugar, 

One-half  cup  of  water. 

Boil  sugar  and  water  until  it  spins  a  thread.  Cut  up 
marshmallows  and  pour  boiling  water  over  them  to  steam. 
When  sugar  is  done,  pour  gradually  over  the  whites  of  two 
eggs  beaten  stiff,  then  add  marshmallows;  beat  until  creamy 
and  spread  on  cake  layers. 


42  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  43 

MARTHA  WASHINGTON  CAKE 

Four  eggs, 

Two  cups  of  sugar. 

One  cup  of  butter, 

One  cup  of  sweet  milk. 

Three  cups  of  flour. 

One  teaspoonful  of  baking  powder. 

One-half  pound  of  raisins. 

One  teaspoonsful  each  of  Cinnamon,  cloves  and  allspice. 

Cream  butter  and  sugar  and  add  to  well  beaten  eggs. 
Next  add  the  milk,  flour,  baking  powder,  raisins  and  spices. 
Bake  in  layers  in  moderate  oven. 

FILLING  FOR  MARTHA  WASHINGTON  CAKE 

Two  cups  of  sugar, 

Juice  and  grated  rind  of  two  lemons, 

Two  cups  of  grated  cocoanut. 

One  cup  of  boiling  water. 

When  this  begins  to  boil,  add  one  tablespoonful  of  corn- 
starch dissolved  in  a  little  cold  water.  Cook  until  it  spins  a 
thr»ead,  then  beat  until  creamy  and  spread  between  layers. 

CHOCOLATE  SAUCE 

1  tablespoonful  of  butter, 

1  cupful  of  sugar, 

2  tablespoonsful  of  cocoa, 

4  tablespoonsful  of  boiling  water. 

Put  the  butter  into  an  agate  dish  on  the  stove;  when 
melted,  stir  in  the  cocoa  and  sugar  dry;  add  boiling  water 
and  stir  until  smooth.    Add  vanilla  to  taste. 


44  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  45 


VIRGINIA  DOUGHNUTS 

Two  eggs  beaten  light, 

Two  cups  of  sugar, 

Three  level  tablespoonsful   of  melted  butter, 

One  cup  of  sour  milk  (if  sweet  milk  is  used,  add  one 
teaspoonful  of  cream  of  tartar), 

Four  cups  of  flour, 

One-half  teaspoonful  of  soda. 

One-half  teaspoonful  of  cinnamon, 

One-half  teaspoonful  of  salt. 

Mix  in  the  order  given  adding  the  dry  ingredients  sifted 
together  and  enough  more  flour  to  make  a  dough  just  soft 
enough  to  handle.  Have  the  board  well-floured,  and  the  fat 
for  frying,  heating.  Roll  out  only  a  little  at  \  time,  cut  into 
rings  with  an  open  cutter.  Do  all  the  cutting  before  frying, 
as  that  will  take  your  entire  attention.  The  fat  should  be 
hot  enough  for  the  dough  to  rise  to  the  top  instantly. 

PLANTATION  COOKIES 

2  eggs, 

1  cupful  of  sugar, 

\y2  cupfuls  of  oatmeal,  or  Rolled  Oats, 
%  cupful  of  cocoanut, 
34  teaspoonful  of  salt, 
^  teaspoonful  of  vanilla, 

2  tablespoonsful  of  butter. 

Cream  the  butter  and  sugar  together  and  add  the  well- 
beaten  eggs.  Add  the  remainder  of  the  ingredients  and  drop 
on  a  well  greased  baking-pan.  Bake  in  a  moderate  oven,  from 
fifteen  to  twenty  minutes. 


46  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  47 

JELLY  ROLL  CAKE 

4  eggs, 

1  cupful  of  sugar, 
1  cupful  of  flour, 

1  teaspoonful  of  Cream  of  Tartar, 
Yz  teaspoonful  of  soda, 
Pinch  of  salt, 

Iteaspoonful  of  extract  of  Lemon. 
Beat  together  eggs  and  sugar,  add  salt  and  extract.  Stir 
Into  the  dry  flour  the  soda  and  cream  of  tartar.  Mix  all  to- 
gether. Bake  in  a  moderate  oven,  in  a  large  pan,  and  turn 
out,  when  done,  on  a  clean  towiel,  which  has  been  sprinkled 
with  powdered  sugar.    Spread  with  jelly  and  roll  while  warm. 

AUNT  SUG'S  NUT  COOKIES 

One  and  one-half  cups     of  sugar, 

One  cup  of  crisco  or  butter. 

Three  eggs. 

One  tablespoonful  of  cinnamon. 

One-half  teaspoonful  of  salt, 

One  teaspoonful  of  soda,  dissolved  in  four  tablespoonful 
of  hot  water, 

Three  cups  of  flour. 

One-cup  each  of  raisins,  currants,  and  English  walnuts 
or  almonds  broken  up. 

To  well  beaten  eggs  add  creamed  butter  and  sugar,  cin- 
nam.on,  soda,  water,  flour,  fruits,  which  must  be  dredged  with 
flour,  and  nuts.  Lastly  add  one  teaspoonful  of  vanilla  and 
drop  by  spoonful  into  greased  pans.    Bake  in  moderate  oven. 


48  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  49 

GINGER  SNAPS 

One-half  cup  of  brown  sugar. 

One  cup  of  molasses, 

One-half  cup  of  butter, 

One  teaspoonful  of  baking  powder, 

One  teaspoonful  of  ginger. 

One-half  pint  of  flour  to  begin  with. 

Put  butter,  powder  and  sugar  into  flour,  add  ginger  and 
molasses.  Add  more  flour  if  needed.  Roll  out  thin  and  bake 
in  a  quick  oven. 


MASON  AND  DIXON  COOKIES 

One  cup  of  brown  sugar, 

One-half  cup  of  melted   shortening, 

One  tgg, 

One-half  cup  of  sweet  milk, 

One-half  teaspoonful  of  soda  sifted  with  flour, 

One  and  one-half  cups  of  flour, 

One-half  cup  of  chopped   raisins, 

One-half  cup  of  chopped  nuts, 

One-half  teaspoonful  of  salt. 

Three  squares  of     melted  chocolate. 

Mix  in  order  given  and  bake  in  moderate  ovea, 


50  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  51 


FRUIT  CAKE 

One  pound  of  white  sugar, 

Thnee-fourths  pound  of  butter, 

One  pound  of  flour  (one  quart)  sifted. 

Two  pounds  of  raisins. 

One  pound  of  currants, 

One  pound  of  dates, 

One-half  pound  of  citron. 

Ten  eggs. 

One  pound  of  figs, 

One  ounce  each  of  cinnamon,  nutmeg  and  cloves, 

Two  teaspoonsful  of  baking  powder  mixed  in  with  flour. 

One  wine  glass  of  brandy  and  one  of  wine, 

Cream  butter  and  sugar  and  add  to  well  beaten  yolks. 
Then  add  alternately  the  flour  and  whites  of  the  eggs  beaten 
stiff;  then  the  wine  and  brandy  spices.  Lastly  add  the  fruit 
which  has  been  chopped  fine  and  dredged  with  flour,  mix 
wiell  together  and  bake  about  four  hours  in  a  slow  oven. 


52  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  53 

Candy 

U.  D.  C.  COCOANUT  CANDY 

Two  cups  of  white  sugar, 

One-half  cup  of  milk, 

One  cup  of  grated  cocoanut, 

One  teaspoonful  of  vanilla, 

Butter  the  size  of  an  ^g^. 

Put  sugar,  milk  and  butter  on  to  cook.  Let  it  cook  until 
it  will  form  a  soft  ball  when  tried  in  cold  water.  Add  vanilla, 
remove  from  stove,  and  beat  in  the  cocoanut  until  it  becomes 
creamy.  Pour  into  buttered  plates  and  cut  into  squares  when 
cold. 

MEXICAN  KISSES 

Three  cups  of  white  sugar, 

One  cup  of  milk. 

Butter  the  size  of  an  ^gg. 

One  cup  of  nuts, 

One  teasponful  of  vanilla. 

Put  sugar  and  butter  and  milk  on  to  cook.  Cook  until 
it  will  form  a  soft  ball  when  tried  in  cold  water.  Add  vanilla, 
remove  from  stove  and  beat  until  cneamy.  Then  put  in  nuts 
and  drop  from  spoon  on  buttered  papers. 

MAMMY'S  PEANUT  CANDY 

Two  cups  of  brown  sugar, 

One  cup  of  chopped  peanuts, 

One  cup  of  water. 

Butter  the  size  of  an  tgg. 

Cook  about  twenty  minutes,  beat  until  creamy,  and  pour 
into  buttered  plates.    When  cold  cut  into  squares. 


54  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINES  DIXIELAND  RECIPES  55 


DIVINITY  CANDY 

Three  cups  of  white  sugar, 

Three-fourths  cup  of  white  Karo  syrup. 

Whites  of  two  eggs, 

Three-fourths  cup  of  water. 

One  teaspoonful  of  vanilla. 

Put  sugar,  syrup  and  water  on  to  cook.  Let  it  cook  until 
it  will  form  a  hard  ball  when  tried  in  cold  water.  Remove 
from  stove  and  pour  gradually  over  stiffly  beaten  whites. 
Add  vanilla  and  one  cup  of  nuts  and  beat  until  creamy.  Pour 
into  buttered  plates  and  cut  into  squares  when  cold. 

ALMONDS,  CREAMED 

Shell  and  blanch  burnt  almonds  and  lay  them  in  the  open 
oven  to  dry,  but  do  not  let  them  brown.  Put  one  cup  of 
granulated  sugar  over  the  fire  with  a  tablespoon  of  water; 
stir  until  it  is  well  dissolved  and  comes  to  a  boil  .  Drop  into 
this  the  blanched  almonds  a  few  at  the  time  and  take  them  out 
immediately  with  a  perforated  spoon  or  candy  dipper,  lay- 
ing them  on  waxed  paper  until  they  harden,  or  upon  but- 
tered plates. 

CHOCOLATE  CARAMELS 

Mix  in  a  saucepan  two  cups  of  brown  sugar,  half  a  cup 
each  of  molasses  (not  sirup)  and  cream,  half  a  cake  of  un- 
sweetened chocolate,  and  four  tablespoons  of  butter,  bring  to 
a  boil  slowly,  taking  care  the  sugar  does  not  scorch  before 
it  is  entirely  melted,  cook  steadily  until  a  little  of  the  candy 
is  brittle  if  dropped  in  cold  water,  add  two  teaspoons  van- 
illa, turn  into  a  greased  pan,  and  cut  into  squares  as  soon  as 
it  is  cool. 


56  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINES  DIXIELAND  RECIPES  57 

OLD  VIRGINIA  MOLASSES  TAFFY 

Put  a  pint  of  New  Orleans  molasses  over  the  fire  in  a 
saucepan  and  boil  for  twenty  minutes.  Stir  in  a  quarter  tea- 
spoon of  baking  soda  and  boil  fifteen  minutes  longer,  or  until 
a  little,  dropped  into  cold  water,  becomes  brittle.  This  candy 
must  be  stirred  contsantly  while  it  is  cooking  or  it  will 
scorch.  When  it  reaches  the  brittle  stage,  add  a  teaspoon  of 
vinegar  and  a  tablespoon  of  butter  and  pour  into  well-but- 
tered pans.  Mark  into  shape  with  a  buttered  knife  after  the 
candy  begins  to  form  and  before  it  is  really  hard. 


CREAM  PEPPERMINT  DROPS 

Put  a  half  cup  of  cold  water  and  two  cups  of  granulated 
sugar  into  a  clean  saucepan  and  boil  slowly,  without  stirring, 
until  it  spins  thread  from  the  tip  of  a  spoon  dipped  into  it. 
Take  from  the  stove,  leave  it  untouched  until  it  is  about  blood- 
warm,  then  stir  steadily,  always  in  one  direction  until  the  mix- 
ture begins  to  become  creamy.  Flavor  to  taste  with  essence 
of  peppermint,  adding  this  cautiously  so  as  not  to  get  the 
flavor  too  strong.  Drop  by  the  teaspoonful  upon  waxed  paper, 
being  careful  not  to  put  the  drops  so  close  together  that  they 
will  run  into  each  other.  A  candy  dipper  is  even  better  for 
this  purpose  than  a  teaspoon. 


•  7* 

58  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  59 

AFTER  DINNER  MINTS 

2  cups  of  sugar, 

Yz  cup  boiling  water, 

^  cup  molasses, 
4  drops  oil  of  spearmint. 

Put  sugar  and  molasses  into  a  smooth,  clean  saucepan, 
and  add  boiling  water,  heat  gradually  to  the  boiling  point, 
and  boil  to  258  degrees  F.,  or  until  candy  becomes  brittle 
when  tested  in  cold  water,  add  flavoring,  pour  on  an  oiled 
slab  or  platter  and  when  cool  enough  to  handle  pull  until 
nearly  white;  pull  into  long  strips  about  half  an  inch  in 
diameter,  and  cut  in  small  pieces  with  scissors;  roll  in  pow- 
dered sugar,  and  keep  in  a  covered  jar  for  several  days  before 
using. 


PEANUT  BUTTER  FUDGE 

Three  cups  of  white  sugar, 

Three-fourths  cup  of  milk. 

One-half  cup  of  peanut  butter. 

One  teaspoonful  of  vanilla. 

Put  sugar,  peanut  butter  and  milk  on  to  cook.  Let  it 
cook  until  it  will  form  a  soft  ball  when  tried  in  cold  water. 
Add  vanilla,  remove  from  stove  and  beat  until  creamy.  Pour 
into  buttered  plates  and  cut  into  squares  when  cold. 


60  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  61 


CHOCOLATE  FUDGE 

Three  cups  of  brown  sugar, 

Three-fourths  cup  of  water. 

Butter  the  size  of  an  ^^g, 

One-half  cake  of  chocolate, 

One  teaspoonful  of  vanilla. 

Put  sugar  and  water  on  to  cook.  When  it  begins  to  boil, 
add  butter,  and  let  it  cook  until  it  will  form  a  soft  ball  when 
tried  in  cold  water.  Add  vanilla,  remove  from  stove,  and  beat 
in  the  chocolate.  Bet  until  creamy,  then  pour  into  buttered 
plates.    Cut  into  squares  when  cold. 


SEA— FOAM  CANDY 

Four  cups  of  brown  sugar. 

One  cup  of  water. 

Whites  of  two  eggs, 

One  cup  of  nuts. 

One  teaspoonful  of  vanilla. 

Put  sugar  and  water  on  to  cook.  Let  it  cook  until  it  spins 
a  thread.  Then  add  vanilla,  remove  from  stove,  and  pour 
slowly  into  whites  of  eggs  beaten  stiff.  Beat  until  stiff  and 
then  drop  from  spoon  on  buttered  paper.  Add  nuts  just  be- 
fore candy  gets  creamy  and  hard. 


62  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  63 

Meats 

FRIED  CHICKEN  VIRGINIA  STYLE 

Cut  a  young  tender  dressed  fowl  into  small  pieces.  Salt 
well  and  let  stand  several  hours.  Then  wash  and  drain,  dip 
each  piece  of  chicken  into  flour,  to  which  has  been  added 
salt  and  black  pepper,  and  fry  a  golden  brown  in  deep  hot 
fat.     Let  chicken  fry  slowly. 

CREOLE  VEAL  PATTIES 
\y2  cupsful  of  boiled  rice, 

1  cupful  of  veal, 
5^  teaspoonful  of  salt, 
y2  teaspoonful  of  poultry  dressing, 

1  ^^^^ 

1  tablespoonful  of  milk. 
Grind  or  chop  the  veal,  salt,  and  stir  into  the  rice  with 
the  dressing;  beat  the  eggs,  add  milk,  and  stir  all  together. 
Drop  a  tablespoonful  spread  out  thin  on  the  griddle,  and  fry 
as  you  would  griddle-cakes.  Pork,or  lamb  may  be  used  in- 
stead of  veal. 

SUGAR  CURED  HAM  LOAF 

1  pound  raw  ham, 

2  beaten  eggs, 

1  cup  dried  crumbs, 
%  teaspoon  mustard, 
1  cup  boiling  water, 
%  teaspoon  salt. 

Put  ham,  including  the  fat,  through  meat  chopper;  add 
crumbs,  water,  eggs,  and  seasoning;  mix  well,  and  bake  in  a 
small  bread  pan,  in  a  slow  oven,  an  hour  and  a  half;  or  cook 
in  steamer  two  hours. 


64  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  65 

BAKED  RICE  AND  HAM 

J/2  cup  rice, 

1  tablespoon  onion  finely  chopped, 
2y2  cups  stock  or  water, 

2  cups  milk, 

2  tablespoonsful  carrot  finely  chopped, 

1/2  cup  cooked  ham  finely  chopped. 

Wash  rice,  place  in  greased  baking  dish ;  and  liquid,  ham, 
vegetables,  and  salt  if  necessary.  Bake  slowly  for  three 
hours ;  stirring  occasionally  during  the  first  hour.  Ham  stock 
or  corned  beef  stock  may  be  used,  and  any  cooked  meat  sub- 
stituted for  ham.    Serve  with  boiled  spinach  or  dressed  lettuce. 

MARTHA  WASHINGTON  CHEESE  PUDDING 

Slice  one-half  pound  of  cheese  in  thin  slices,  cover  with 
water  and  cook  on  top  of  the  stove  until  cheese  has  thoroughly 
melted.  Then  remove  from  the  stove  and  when  cool  add  to 
it  two  eggs  well  beaten,  one  table  spoon  of  flour,  one-half 
tea  spoon  of  salt,  pinch  of  red  pepper  and  one-fourth  tea- 
spoon of  baking  powder.  Put  in  greased  baking  dish,  cover 
top  with  bits  of  butter  and  bake  in  moderate  oven. 

UNCLE  REMUS  OMELETTE 

To  four  eggs  beaten  separately  add  three  tablespoonfuls 
of  milk,  a  small  quantity  of  butter  and  a  pinch  of  salt.  Pour 
quickly  into  a  hot  greased  pan.  Let  remain  on  stove  two 
minutes,  then  place  inside  oven  for  three  minutes.  Take  out 
and  fold  twice ;  serve  immediately. 


66  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  67 


OLD  FASHIONED  MINCE  MEAT 

4  cupfuls  of  chopped  meat, 
12  cupfuls  of  chopped  apples, 

2  cupfuls  of  chopped  suet, 
1  cupful  of  vinegar, 

3  cupfuls  seeded  raisins, 
1  cupful  seeded  currants, 

5  cupfuls  of  brown  sugar,     ' 
Ij^  cupfuls  of  molasses, 

6  teaspoonsful  of  cinnamon, 
3  teaspoonsful  of  cloves, 

1  teaspoonful  of  nutmeg, 
yi  pound  of  citron. 
Rind  and  juice  of  one  lemon, 
Butter  the  size  of  an  tgg, 
Salt. 

Moisten  with  cold  coffee  or  strong  tea.  Cook  slowly 
two  hours. 

FISH  BALLS  A  LA  MARYLAND 

1  cupful  of  hot  mashed  potatoes, 
y2  cupful  of  shredded  cod-fish, 

2  teaspoonsful  of  melted  butter, 
2  tablespoonsful  of  milk. 

Salt  to  taste. 

Put  the  fish  into  a  piece  of  cheese-cloth,  let  cold  water 
run  over  it,  and  squeeze  dry.  Mix  ingredinets  all  together. 
Take  a  little  flour  in  the  hand  and  roll  half  a  tablespoonful 
of  the  mixture  between  the  palms,  to  the  size  of  a  small  peach. 
Fry  in  deep  fat. 


68  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  69 

LIVER  FRICASEJE 

1  pound  liver, 

4  tablespoons  flour, 

2  cups  boiling  water, 
%  teaspoon  salt, 

2  tablespoons  bacon  fat, 
%.  teaspoon  paprika, 

1  tablespoon  grated  onion,  , 

6  slices  toast. 

Cut  liver  into  half-inch  cubes,  and  soak  in  cold  salted 
water  fifteen  minutes;  drain;  cover  with  the  boiling  water, 
and  simmer  six  minutes ;  cook  bacon  fat,  onion  and  flour  until 
brown ;  add  seasonings,  and  stock  in  which  liver  was  cooked ; 
stir  until  smooth ;  add  liver,  and  pour  over  toast  or  small, 
thin  baking  powder  biscuit. 

BREADED  PORK  CHOPS  PHILADELPHIA  STYLE 

6  chops, 

y2  cupful  of  milk, 
1  cupful  of  bread  crumbs. 

Pinch  of  salt. 

Beat  the  tgg  and  milk  together,  adding  the  salt.  Dip  the 
chops  into  this  mixture,  then  into  the  crumbs.  Fry  in  hot 
fat.    Veal  cutlets  can  be  served  in  the  same  way. 

SALMON  CROQUETTES 

One  can  of  salmon,  the  yolks  of  six  hard  boiled  eggs. 
Mix  and  season  to  taste  with  salt  and  pepper.  Beat  into  the 
mixture  one  raw  tgg.  Add  three  or  four  grated  crackers  and 
brown  in  hot  lard. 


70  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  71 

CREAMED  OYSTERS 

1  pint  small  oysters. 

Milk, 
2J^  tablespoons  butter, 

}i  teaspoon  paprika, 

^  teaspoon  celery  salt. 

Cook  oysters  in  their  own  liqour  until  plump;  drain  and 
measure  the  liquor;  melt  butter,  add  flour,  and  blend  well; 
add  oyster  liquor,  and  enough  milk  to  make  two  cups;  stir 
until  smooth,  add  seasonings  and  oysters,  and  serve  on  toast. 
Garnish  with  toast  points  and  sliced  pickles. 

DEVILED  CRABS 

One  pint  of  crab  meat ;  two  hard  boiled  eggs,  two  table- 
spoonsful  melted  butter,  three  tablespoonsful  vinegar,  pepper, 
salt,  and  mustard  to  taste,  one  raw  egg,  well  beaten.  Drain 
the  liquor  from  the  crabs,  cream  the  yolks  of  the  eggs  with  the 
butter,  add  seasoning,  then  stir  in  the  raw  egg,  then  the  chop- 
ped whites  of  the  eggs  and  mix  well  with  the  crab  meat. 
Wash  the  shells  and  fill  them  lightly,  put  grated  bread  crumbs 
over  the  top  and  pour  over  each  two  tablespoonsful  of  m«elted 
butter.    Place  in  pan  and  bake  until  light  brown. 

AUNT  CAROLINE'S  BEEF  LOAF 

Two  pounds  of  beef  ground  in  a  meat  chopper.  Add  to 
this  one-half  cup  of  grated  bread  crumbs,  two  beaten  eggs, 
a  little  onion,  salt  and  pepper  to  taste.  Roll  into  a  loaf,  cover 
the  top  with  bits  of  butter  and  cook  in  oven  for  one  and  one- 
half  hours.  The  juice  of  a  can  of  tomatoes  poured  over  the 
loaf  while  baking  gives  a  delicious  flavor. 


72  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  73 


MAMMY'S  CHICKEN  PATTIES 

One  cup  of  cold  diced  chicken,  two  tablespoons  of  flour, 
one-half  teaspoon  of  salt,  cayenne  pepper  to  taste,  one  cup  of 
chicken  stock. 

Melt  butter  in  sauce  pan ;  stir  in  flour,  add  chicken  stock, 
season  and  bring  to  boiling  point.  Add  chicken  and  cook 
slowly  for  five  minutes.    Fill  patty  shells  and  serve  at  once. 

BAKED  FISH 

Clean,  rinse  and  wipe  dry  a  white  fish  or  any  fish  weigh- 
ing three  or  four  pounds.  Rub  the  fish  inside  and  out  with 
salt  and  pepper,  fill  with  a  stuffing  like  that  for  poultry,  but 
drier;  put  in  a  hot  greased  pan,  dredge  with  flour  and  cover 
the  top  with  bits  of  butter.    Bake  an  hour  and  a  half. 

CAROLINA  BROILED  STEAK 

Sprinkle  the  bottom  of  a  skillet  generously  with  salt. 
Place  on  the  fire  and  let  it  become  quite  hot.  Then  put  in 
the  steak,  turning  often  so  as  to  retain  the  juice.  When  done 
place  on  a  heated  platter  and  season  with  pepper  and  bits 
of  butter. 

DEVILED  EGGS 

Cut  hard  boiled  eggs  in  two  the  long  way;  remove  the 
yolks  and  mash  very  fine.  Add  vinegar,  sugar,  salt,  pepper 
and  mustard  to  taste,  also  a  little  butter,  mix  well,  put  back 
into  the  whites  and  serve  on  lettuce  leaves  or  garnished  with 
parsley.  For  a  change,  ground  olives,  chicken  or  boiled  ham 
may  be  used  with  the  yolks.  ^ 


74  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  75 

MASSA'S  CHEESE  CROQUETTES 

3  tablespoonsful  shortening, 
%  teaspoon  paprika, 
Ys  cup  bread  flour, 
J4  teaspoon  mustard, 

1  cup  hot  milk, 
Few  grains  cayenne, 
yi  teaspoon  salt, 

1  cup  cheese  cut  fine. 
Melt  shortening,  add  flour;  add  hot  milk,  and  stir  until 
smooth  and  thick ;  add  seasonings  and  cheese,  and  pour  into  a 
shallow  dish  to  cool.  Shape  into  small  pyramids,  roll  in  sifted 
crumbs,  dip  in  €^gg,  and  again  in  crumbs,  and  fry  in  deep  fat 
until  brown.    Serve  immediately. 

OYSTERS  WITH  MACARONI 

Arrange  two  cups  of  cooked  macaroni  and  one  pint  of 
small  oysters  in  layers  in  a  buttered  baking  dish ;  season  each 
layer  with  salt  and  pepper,  and  dredge  with  flour ;  cover  with 
buttered  crumbs  and  bake  in  a  hot  oven  twenty  minutes. 
One-fourth  cup  of  grated  cheese  may  be  added. 

SCALLOPED  OYSTERS 

One  quart  of  oysters,  one-fourth  pound  of  butter,  one- 
half  pound  of  cracker  dust,  one-half  cup  of  rich  cream;  salt 
and  pepper  to  taste.  Strew  cracker  dust  and  bits  of  butter 
over  the  bottom  of  an  earthenware  pan,  then  a  layer  of  oys- 
ters. Proceed  in  this  way  until  pan  is  filled,  using  a  top  layer 
of  cracker  dust  and  bits  of  butter.  Add  cream  and  bake  about 
tv/enty  minutes  in  a  quick  oven. 


76  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  77 

CREAMED  DRIED  BEEF  WITH  CHEESE 

J4  pound  dried  beef, 

1  cup  milk, 

Ij^  tablespoons    butter, 

2  tablespoons  grated  cheese, 
2  tablespoons  flour, 

2  tablespoons  ketchup. 

Cut  beef  in  small  pieces,  cover  with  boiling  water,  let 
stand  five  minutes  and  drain;  melt  butter,  add  beef  and  stir 
until  hot;  add  flour  and  milk  and  stir  until  smooth;  add 
cheese  and  ketchup,  and  stir  until  cheese  is  melted.  Serve 
with  baked  potatoes. 

CHEESE  STRAWS 

One  cup  of  grated  cheese, 

One  cup  of  sifted  flour. 

One  tablespoonful  of  butter, 

One  teaspoonful  of  salt. 

One-fourth  teaspoonful  of  cayenne  pepper. 

One-fourth  teasponful  of  baking  powder. 

Mix  flour,  cheese,  salt,  butter,  pepper  and  baking  pow 
der.    Mix  with  iced  water  to  make  stiflP  dough.    Cut  in  long 
slender  strips.    Place  in  greased  pans  and  bake  in  quick  oven. 

CHICKEN  A  LA  KING 

Boil  a  chicken  until  tender  and  when  cool  cut  in  dice. 
To  diced  chicken  add  strips  of  pimentos  and  green  peppers 
and  a  can  of  mushrooms.  Season  with  salt  and  pepper  and 
mix  with  cream  sauce.  Serve  hot  on  buttered  squares  of 
toast. 


78 


MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  79 

SOUTHERN  HASH 

4  raw  potatoes, 
^  cup  of  water, 
2  green  peppers, 
\y2  cups     cold  chopped  beef, 
2  tomatoes, 
Salt  and  pepper, 

1  onion, 
Toast  points. 

Put  vegetables  through  the  meat  chopper,  using  coarse 
cutter;  cook  in  the  stock,  covered,  until  tender;  add  beef, 
salt,  and  pepper,  and  when  hot  turn  on  a  platter  and  garnish 
with  toast  points.  If  corned  beef  and  stock  are  used,  use  salt 
with  care. 


MAMMY'S  VEAL  LOAF 
Mix  well  together  three  pounds  of  finely  chopped  veal, 
with  one-half  pound  pork  .  Add  to  this  one-half  cup  of 
grated  bread  crumbs,  two  beaten  eggs,  a  little  onion,  salt 
and  pepper  to  taste.  Roll  into  a  loaf  and  pour  the  juice  of 
a  can  of  tomatoes  over  the  loaf  and  two  tablespoonsful  of 
butter,  cook  in  oven  for  one  hour  and  half. 

CHICKEN  CROQUETTES 
Boil  chicken  until  tender,  then  chop  very  fine.  Season 
with  a  little  parsley  chopped  fine,  salt  and  red  and  black  pep- 
per to  taste.  Mix  with  cream  sauce  and  shape  into  croquettes. 
Roll  croquettes  in  beaten  ^^g,  then  in  bread  crumbs  and  fry 
in  deep  hot  fat. 


80 


MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINES  DIXIELAND  RECIPES  81 

CREAM  SAUCE 

Put  two  cups  of  milk  on  stove  to  scald.  Into  two  table- 
spoonsfuls  of  melted  butter  rub  two  tablespoonsful  of  flour 
until  smooth.  Then  add  scalded  milk  a  little  at  the  time  to 
prevent  lumping  and  season  with  salt  and  pepper.  Stir  con- 
stantly until  thick,  then  remove  from  the  stove. 

PERLEAN 
Dress  and  cut  up  one  chicken  as  for  frying-.     Boil  until 
very  tender,then  add  two  cups  of  rice,  half  a  cup  of  butter, 
some  salt  and  plenty  of  pepper.     Cook  until  it  can  be  eaten 
with  a  fork. 


82  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  83 

Pickles,  Relishes 

AUNT  CAROLINE'S  OWN  PICKLE 

Chop  fine  oriie-half  gallon  of  green  tomatoes,  one  pint  of 
onions,  one  pint  of  green  and  red  peppers  with  seeds  taken 
out,  and  one  gallon  of  cabbage.  Mix  well  and  sprinkle  two 
tablespoonsful  of  salt  over  it  and  let  stand  all  night.  Add 
three  quarts  of  vinegar,  two  pounds  of  sugar,  three  teaspoons- 
ful  of  celery  seed,  three  of  mustard  seed  two  of  spice,  and 
one  of  cloves.    Let  simmer  two  hours. 

TAR  HEEL  CHOW  CHOW 

Chop  one  head  of  cabbage,  one  gallon  of  green  tomatoes, 
and  one  quart  of  onions.  Add  one-half  cup  of  salt,  put  in  a 
bag  and  let  it  drain  for  twenty-four  hours. 

Then  put  in  kettle  and  add  about  two  pounds  of  brown 
sugar,  one  cup  of  white  mustard  seed,  and  one-half  cup  of 
celery  seed.  Cover  with  good  apple  vinegar  and  cook  until 
done,  about  three  or  four  hours.  To  the  above  add  one  or 
two  pods  of  chopped  red  pepper. 

GEORGIA  WATERMELON  RIND  PICKLE 

Cut  rinds  and  soak  over  night  in  water  to  which  has 
been  added  one  cup  of  lime  to  a  gallon  of  water.  Rinse  in 
four  full  waters  and  boil  until  tender  in  tea  made  of  one- 
half  gallon  of  water  and  four  tablespoonsful  of  ginger.  Then 
cook  in  the  following  syrup: 

Four  pounds  of  sugar, 

One  quart  of  vinegar. 

Two  tablespoonsful  of  ground  cinnamon, 

One  tablespoonful  of  allspice. 

Two  tablespoonsful  of  whole  cloves. 

Cook  until  syrup  is  thick. 


84     .  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINES  DIXIELAND  RECIPES  85 


APPLE  RELISH 

Seven  pounds  of  apples, 

Two  pounds  of  seeded  raisins. 

One  pint  of  vinegar, 

Three  and  one-half  pounds  of  sugar. 

Two  oranges, 

One  teaspoonful  of  powdered  cloves. 

Two  teaspoonsful  of  powdered  cinnamon. 

Chop  the  raisins  and  put  them  into  a  porcelain  lined  ket- 
tle, add  the  apples,  chopped  and  unpeeled,  the  juice  and  the 
chopped  peel  of  the  oranges,  the  sugar,  vinegar  and  spices. 
Boil  steadily  for  half  an  houi. 


CORN  RELISH 

18  ears  of  corn, 

1  onion, 

1  cabbage, 
%  pound  of  mustard, 

1  pint  of  vinegar, 
4  cupsful  of  sugar, 

J^  cupful  of  salt, 

2  peppers. 

Cut  the  corn  from  the  cob,  chop,  onion,  peppers  and  cab- 
bage, add  sugar,  salt  and  vinegar,  and  cook  slowly  three- 
quarters  of  an  hour.  Ten  minutes  before  taking  from  the  fire, 
add  a  very  scant  fourth  of  a  pound  of  dissolved  mustard. 
Seal  in  glass  jars. 


86  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  87 


BELL  PEPPER  RELISH 

Twelve  green  peppers. 

Twelve  red  peppers, 

Six  medium  sized  onions, 

One  quart  of  vinegar. 

One  and  one-half  cupsful  of  sugar. 

Two  tablespoonsful  of  salt. 

Cut  the  peppers  and  onions  into  small  pieces,  sprinkle 
with  salt  and  cover  with  boiling  water.  Let  stand  until  cool, 
then  drain,  place  in  a  kettle,  and  add  the  vinegar,  and  sugar. 
Cook  for  twenty  minutes.  Put  into  jars,  seal  and  set  away 
until  needed.    Serve  with  cold  meats. 


GREEN  TOMATO  PICKLE 

Two  quarts  of  green  tomatoes, 

Six  large  onions, 

Three  red  peppers. 

Four  quarts  of  cabbage,  all  chopped  fine. 

Two  ounces  of  white  mustard  seed, 

One-half  ounce  of  celery  seeds, 

Two  and  one-half  pounds  of  sugar. 

One-half  ounce  of  tumeric. 

One  gill  of  salt. 

Two  quarts  of  vinegar. 

Soak  tomatoes,  onions  and  cabbage  in  salt  water  one- 
half  hour,  wash  and  drain,  add  other  ingredients  and  boil 
twenty  minutes. 


88  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  89 

CUCUMBER  PICKLE 

Take  enough  cucumbers  to  fill  a  two-gallon  jar.  Cut  into 
lengthwise  pieces  and  soak  until  fresh.  Cover  with  equal 
parts  of  water  and  vinegar,  and  boil  an  hour  and  ten  minutes. 
Then  take  them  out  and  boil  one  and  one-half  hours  in  one 
gallon  of  fresh  vinegar,  two  pounds  of  sugar,  one  tablespooniul 
of  oelery  seed,  one  tablespoonful  of  tumeric,  one  teaspoonful 
each  of  cloves,  mace  and  ginger,  one  tablespoonful  of  black 
pepper,  and  one  of  horse  radish.  When  cold  add  one-half 
teaspoonful  of  cayenne  pepper. 

PICCALLI 

One-half  peck  of  ripe  tomatoes. 

One-half  peck  of  green  tomatoes. 

Twelve  sweet  peppers,  half  of  them  green  and  half  ripe 
or  red, 

Eleven  small  onions, 

Two  quarts  of  vinegar. 

One  quart  of  brown  sugar. 

One  tablespoonful  each  of  all  kinds  of  spices. 

Grind  in  coarse  meat  chopper,  cover  with  one  cup  of 
salt  and  let  stand  over  night.  Next  morning  squeeze  and  put 
on  to  cook  with  sugar,  vinegar  and  spices.  Cook  about  half 
an  hour  or  longer. 

STUFFED  PEPPERS 

Wash  as  many  fresh  green  peppers  as  desired.  Then  re- 
move the  tops  from  the  peppers,  scoop  out  the  seeds,  and 
fill  with  grated  ham  mixed  with  cream  sauce.  Cover  with 
bread  crumbs  and  bits  of  butter  and  bake  until  ready  in  a 
hot  oven. 


J*. 


90  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  91 

PEACH  PICKLE 

Peel  peaches  and  put  in  stone  jar.  To  seven  pounds  of 
fruit,  use  three  and  one-half  pounds  of  sugar  and  one  quart 
of  vinegar.  Boil  sugar  and  vinegar  together  awhile  and  pour 
over  fruit  and  flavoring,  cinnamon,  spioe,  ginger,  cloves,  nut- 
meg and  mace  may  be  used,  put  in  little  sacks.  Do  this  for 
seven  or  eight  mornings. 

CHILI  SAUCE 

Twelve  ripe  tomatoes. 

Four  ripe  or  three  green  peppers, 

Two  tablespoonsful  of  salt. 

Two  tablespoonsful  of  sugar. 

One  tablespoonful  of  cinnamon, 

Three  cups  of  vinegar. 

Peel  tomatoes  and  onions,  chop  very  fine,  add  chopped 
peppers,  and  the  other  ingredients  and  boil  one  and  one-half 
hours. 

MOUNT  VERNON  PICKLE 

One  peck  of  green  peppers, 

One  string  six  inches  long  of  red  peppers, 

One  large  cabbage  or  two  small  ones. 

Four  large  onions. 

Four  tablespoonsful  of  celery  seed. 

One-fourth  pound  of  black  and  white  mustard  seeds  each. 

Two  tablespoonful  of  tumeric. 

Chop  peppers,  onions  and  cabbage  fine  and  soak  in  one 
and  a  half  cups  of  salt  all  night.  Then  cover  well  with  vinegar 
and  put  equal  parts  of  sugar.  Add  seasoning  and  cook  about 
two  and  one-half  hours. 


92  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  93 


ENGLISH  CHOPPED  PICKLE 

One  large  head  of  cabbage, 

One  gallon  of  green  tomatoes, 

One  small  bottle  of  sliced  cucumber  pickle  (store  pickle), 

Fifteen  large  onions. 

Chop  all  fine  and  let  stand  over  night,  sprinkling  them 
with  salt.  Do  not  put  cabbage  with  onions  and  tomatoes. 
Next  morning  squeeze  out  the  cabbage,  onions  and  tomatoes, 
and  put  on  in  kettle.  Add  three  quarts  of  vinegar,  four  pounds 
of  brown  sugar,  one  package  of  seedless  raisins,  one-half 
ounce  of  ground  red  pepper,  eight  tablespoonsful  of  white 
mustard  seed,  four  tablespoonsful  each  of  celery  seed,  one 
tablespoonful  each  of  allspice,  ginger,  cloves  and  tumeric. 
Mix  well  together  and  cook  about  one  hour. 


94  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINES  DIXIELAND  RECIPES  95 

Pies  and  Desserts 

CHESS  PIES 

Three  eggs, 

Two-thirds  cup  of  sugar, 

One-half  cup  of  butter, 

One-half  cup  of  milk. 

Cream  butter  and  sugar  and  add  to  the  well  beaten  yolks. 
Then  add  milk  and  one  teaspoonful  of  vanilla.  Mix  well  and 
bake  on  a  nice  crust.  When  done,  spread  with  the  whites 
and  three  tablespoonful  of  sugar  and  a  little  flavoring.  Re- 
turn to  oven  and  brown. 

HEAVENLY  HASH 

Sweeten,  flavor  and  whip  stiff  one  pint  of  cream.  Add 
to  cream  one-half  pound  of  marshmallows  cut  into  small 
pieces.  Set  on  ice  to  chill.  Then  add  one-half  pound  of 
blanched  almonds  chopped  fine  and  garnish  with  marschino 
cherries.  Line  bowl  in  which  cream  is  put  after  being  whip- 
ped, with  powdered  lady  fingers  or  macaroons. 

FOOD  FOR  THE  GODS 

One  cup  of  sugar. 

One-fourth  pound  of  dates. 

One-fourth  pound  of  nuts, 

Three  tablespoonsful  of  cracker  crumbs. 

Beat  whites  of  three  eggs  stiff  and  aai  one  heaping  tea- 
spoonful  of  baking  powder  and  the  above  ingredients.  Cut 
the  dates  and  almonds  into  small  pieces.  Put  mixture  in  a 
pudding  pan  set  inside  of  a  pan  of  water  and  bake  in  oven 
one  hour.    Cover  while  cooking.    Serve  with  cream. 


96  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  97 


STONEWALL  JACKSON  PUDDING 

Two  cupsful  of  milk, 

Two  Ggg  yolks, 

One-half  cup  of  sugar. 

Two  tablespoonsful  of  Knox  Gelatine  softened  in  one- 
fourth  cupful  of  cold  milk. 

One  teaspoonful  of  vanilla. 

One-eighth    cupful  ofSherry  wine. 

Two  Qgg  whites. 

One-half  pint  of  whipped  cream. 

Heat  the  milk  to  the  boiling  point  in  double  boiler. 
Beat  the  yolks  very  light  and  beat  into  them  the  sugar.  Add 
this  to  the  hot  milk  and  cook  until  the  custard  begins  to  get 
thick.  Take  from  the  fire.  Add  gelatine,  which  has  been 
softened  in  one-fourth  cupful  of  cold  milk.  Add  vanilla  and 
sherry  wine  and  let  cool.  Beat  the  whites  of  eggs  stiff,  and 
fold  into  them  the  whipped  cream.  When  custard  begins  to 
set,  fold  into  it  the  cream  and  whites  of  eggs  and  put  into 
a  mold.  Mold  with  alternate  layers  of  broken  macaroons  and 
crystallized  cherries. 


SYLLABUB 

One  pint  of  cream,  rich  and  sweet, 

One-half  cup  of  sugar, 

One  cup  of  sherry  wine, 

One  teaspoonful  of  vanilla. 

Swieeten  the  cream  and  when  the  sugar  has  dissolved, 
stir  in  the  wine  carefully.  Add  the  vanilla  and  beat  to  a 
stiff  froth.     Serve  in  glasses. 


98  MILADY'S  FAVOURITE  RECIPE 


I 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  99 


U.  D.  C.  PUDDING 

One  cup  of  finely  chopped  crystallized  pineapple, 

One  cup  of  finely  chopped  crystallized  cherries, 

One  cup  of  finely  chopped  nuts, 

Six     eggs. 

Add  a  tablespoonful  of  sugar  to  each  ^gg,  beat  well, 
leaving  out  the  whites.  To  the  yolks  and  sugar  add  one 
cup  of  sherry  wine  and  cook  to  a  thick  custard  in  double 
boiler.  To  the  custard  while  hot  add  one  talbespoonful  of 
gelatine  dissolved  in  one-half  cup  of  water,  then  whip  in 
lightly  the  beaten  whites.  Roll  out  macaroons  or  Social  Teas 
into  dust.  Into  a  bowl  begin  to  lay  cracker  dust,  pineapple, 
nuts  and  cherries.  When  you  have  used  half  the  ingredients, 
pour  over  it  the  other  half  of  the  fruits  and  custard,  sprink- 
ling the  top  with  cracker  dust.  Put  into  refrigerator  to  con- 
geal. Serve  with  whipped  cream  (no  sugar  or  flavoring  in 
cream). 


RHUBARB  PIE 

1  pint  of  Rhubarb, 

1  tablespoonful  of  flour, 

1  cupful  of  sugar, 
%  teaspoonful  of  soda. 

Remove  the  skin,  and  cut  into  small  pieces  enough 
rhubarb  to  fill  a  pint  bowl.  Add  the  soda,  and  pour  over  it 
boiling  water  to  cover.  Let  stand  fifteen  minutes  and  pour 
off  the  water.  Line  a  deep  plate  with  a  rich  crust.  Put  in 
the  rhubarb,  sugar  and  flour,  cover  with  crust.  Bake  twenty 
minutes  or  half  an  hour. 


100  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  101 

JEFF  DAVIS  CUSTARD 

Four  eggs,  beaten  separately. 

One  cup  of  cream, 

Two  tablespoonsful  of  butter. 

Two  cups  of  sugar. 

Flavor  to  taste.     Pour  the  mixture  on  thin,  rich  crusts. 

CREAM  PUFFS 

Stir  one-half  pound  of  butter  into  a  pint  of  warm  water, 
set  it  on  the  fire  in  a  sauce  pan  and  bring  it  to  a  boil,  stir- 
ring often.  When  it  boils  put  in  three  fourths  of  a  pound 
of  flour  and  let  boil  one  minute,  stirring  constantly.  Take 
from  the  fire  and  turn  into  a  deep  dish  to  cool.  Beat  eight 
eggs  light,  and  whip  into  this  cool  paste,  first  the  yolks, 
then  the  whites.  Drop  in  great  spoonsful  on  buttered  paper 
so  as  not  to  touch  or  run  into  each  other,  and  bake  ten 
minutes.     Split  them  and  fill  with  the  following  cream: 

One  quart  of  milk. 

Four  tablespoonsful  of  cornstarch, 

Two  eggs, 

Two  cups  sugar. 

Stir  while  boiling  and  when  thick,  add  a  teaspoonful  of 
butter.    When  cold,  flavor. 

BROWN  BETTY 

Pare  and  slice  apples  thin.  Put  alternate  layers  of  apples 
and  bread  crumbs  sprinkled  with  cinnamon,  bits  of  butter, 
and  brown  sugar  in  buttered  baking  dish.  Then  add  one  cup 
of  water  and  bake  until  apples  are  thoroughly  done  and  brown 
on  top. 


102  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  103 

SOUTHERN  APPLE  PIE 

6  apples, 

Grated  rind  and  juice  of  one  lemon, 
J^  cup  of  sugar, 

1  teaspoon  cinnamon, 

2  macaroons  rolled, 
J4  teaspoon  salt, 

2  tablespoons  butter, 

2  eggs  slightly  beaten. 

Pare  and  slice  apples,  add  one-quarter  cup  of  water; 
cook  until  soft,  and  rub  through  a  sieve ;  add  other  ingredients 
in  order  given.  Line  a  deep  plate  or  patty  tins  with  rich 
paste,  fill,  and  bake  about  forty  minutes.  Cake  crumby  may 
be  substituted  for  macaroons. 

CARAMEL  CUSTARD 

Line  a  pie  plate  with  nice  pastry.  For  one  custard  allow 
one  e^gg  well  beaten,  one  cup  of  brown  sugar,  four  teaspoons- 
ful  of  milk,  one  tablespoonful  of  flour  or  starch  and  a  piece 
of  butter  the  size  of  an  ^gg.  Pour  this  in  the  crust  and  bake. 
After  baking  make  a  meringue  and  bake  a  delicate  brown. 

PALMETTO  MARMALADE 

Two  quarts  of  fresh  pears  ground  fine, 
Two  cans  of  grated  pineapple. 
Six  oranges  cut  into  small  pieces, 

As  many  cups  of  sugar  as  there  are  cupsful  of  fruit. 
Put  all  together  on  to  cook  and  cook  until  thick  and  a 
pretty  red  color. 


104  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  105 


AUNT  JEMIMA'S  LEMON  PIE 

Six  eggs, 

One  and  one-half  cups  of  sugar, 

Two  tablespoonsful  of  butter, 

Three  lemons, 

Two  tablespoonsful  of  flour, 

One-half  teaspoonful  of  baking  powder. 

One  cup  of  milk. 

To  well  beaten  yolks  add  sugar,  flour,  milk,  butter,  bak- 
ing powder,  juice  and  grated  rind  of  three  lemons.  Cook  in 
double  boiler  until  thick  and  then  bake  on  a  nice  crust.  After 
baking,  make  a  meringue  of  the  whites  and  bake  a  delicate 
brown. 


NUT  BREAD 

2J^  cupsful  of  flour, 

3  teaspoonsful  of  baking  powder, 
%  teaspoonful  of  salt, 
J4  cupful  of  sugar, 

1  cupful  of  milk, 

J4  cupful  of  English  Walnuts  chopped  fine. 

Beat  ^^g  and  sugar  together,  then  add  milk  and  salt. 
Sift  the  baking-powder  into  the  dry  flour,  and  put  all  the  in- 
gredients together.  Add  the  nuts  last,  covering  with  a  little 
flour,  to  prevent  falling,  and  bake  in  a  moderate  oven  one 
hour. 


106  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  107 

CHOCOLATE  PUDDING 

Put  two  squares  of  unsweetened  chocolate  in  double 
boiler,  add  two  cupsful  of  cold  milk,  and  bring  to  the  scald- 
ing point.  Mix  thoroughly  one-fourth  of  a  cupful  of  sugar, 
three  tablespoonsful  of  cornstarch,  one-fourth  of  a  teaspoon- 
ful  of  salt  and  pour  on  one-fourth  of  a  cupful  of  milk  grad- 
ually, while  stirring  constantly.  Add  to  milk  which  was 
scalded  with  chocolate,  and  cook  fifteen  minutes,  stirring  con- 
stantly until  mixture  thickens  and  afterward  occasionally. 
Add  one-half  of  a  teaspoonful  of  vanilla  and  turn  into  a  serv- 
ing dish.    Chill  and  serve. 

MARYLAND  BREAD  PUDDING 

1  pint  of  stale  bread, 
1  quart  of  milk, 
1  cupful  of  sugar, 

1  ^gg, 
^2  cupful  of  raisins, 

1  teaspoonful  of  cinnamon, 
y2  teaspoonful  of  salt. 

Pour  hot  water  on  the  stale  bread  and  let  soak 
until  soft.  Then  add  other  ingredients  and  bake  for  three 
hours  in  a  moderate  oven.  If  eaten  cold,  serve  with  hot  sauce. 
If  eaten  hot,  serve  with  cold  sauce. 

SUNSET  RAISIN  PIE 

Onie  cup  of  seeded  raisins  chopped  fine. 

One  lemon  with  grated  rind. 

Add  lemon  juice  and  grated  rind  to  the  raisins.  Then 
add  one  cup  of  sugar  and  two  tablespoonsful  of  water.  Bake 
between  upper  and  lower  crusts. 


108  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINES  DIXIELAND  RECIPES  109 

SAUCE  FOR  GINGER  BREAD 

One  cup  of  sugar, 

One  tablespoonful  of  butter, 

Creamed  together  .  Add  one-half  cup  of  cream  or  milk 
and  five  tablespoonsful  of  wine.  Stir  constantly  while  cook- 
ing until  dissolved  and  creamy.  Flavor  to  taste  with  vanilla 
or  nutmeg. 

SOFT  GINGER  BREAD 

One-half  cup  of  sugar. 

One  cup  of  molasses, 

One-half  cup  of  butter  or  lard. 

One  teaspoonful  each  of  ginger,  cinnamon  and  cloves, 

Two  teaspoonsful  of  soda  in  a  cup  of  boiling  water, 

Two  and  one-half  cups  of  flour. 

Two  well  beaten  eggs  added  last. 

Mix  in  the  order  given  and  bake  in  slow  oven. 

CRANBERRY  SURPRISE 

Crumble  three  lady  fingers  into  a  baking  dish,  cover  with 
a  thin  layer  of  cranberry  preserves  or  jelly.  Dot  with  small 
lumps  of  butter  and  add  a  sprinkle  of  cinnamon.  Beat  three 
eggs  separately  very  light  and  add  two  cups  of  milk.  Pour 
over  the  fruit  and  cake.  Bake  as  a  custard  and  serve  with 
whipped  cream. 

LOUISIANA  MOLASSES  CUSTARD 

Mix  well  the  yolks  of  two  eggs,  one  cup  of  molasses,  one 
scant  cup  of  sugar,  one  cup  of  buttermilk  with  pinch  of  soda 
and  two  tablespoonsful  of  flour.  Flavor  with  cinnamon  and 
vanilla.  Cook  in  double  boiler  until  thick,  then  bake  on  a 
rich  pie  crust    Use  the  whites  for  meringue. 


no  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  111 

JELLIED  APPLES 

Put  on  four  cups  of  sugar  and  four  cups  of  water  with 
six  cloves  and  bring  to  boiling  point. 

Peel  and  core  apples  and  drop  them  into  boiling  syrup. 
Covicr  kettle  and  let  apples  steam  slowly  until  they  are  clear 
and  tender.    Pour  last  of  syrup  over  fruit  and  serve. 

MAMMY'S  SWEET  POTATO  PUDDING 

Grate  three  medium  sized  potatoes.  Beat  together  one 
cup  of  sugar,  three  eggs,  one  tablespoonful  of  butter,  one  pint 
of  milk,  and  add  to  the  grated  potato. 

Pour  in  a  buttered  pan,  drop  bits  of  butter  on  top  and 
bake  one  hour  in  a  moderate  oven.  Flavor  with  one  tea- 
spoonful  of  vanilla. 

RAISIN  ROLLS 

13^  cupsful  of  flour, 
3^  cupful  of  lard  (scant)  , 
y2  teaspoonful  of  salt, 

1  cupful  of  raisins, 

1  cracker, 

1  lemon, 
%  cupful  of  sugar, 

1  ^^^^ 

A  little  salt. 

Beat  the  egg,  add  sugar,  salt,  lemon  juice  and  grated 
rind.  Roll  cracker  fine,  chop  raisins  and  mix  all  together. 
Roll  the  crust  thin,  cut  into  rounds.  Put  a  spoonful  of  filling 
between  two  rounds  and  pinch  the  edges  together.  Prick 
top  crust  with  fork.     Bake  in  iron  pan  for  twenty  minutes. 


112  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  113 

NEW  ORLEANS  DARK  NUT  BREAD 

J4  cup  of  sugar, 
y^  cup  hot  water, 
y2  cup  molasses, 
J4  cup  milk, 

2  cups  entire  wheat  flour, 
1  cup  bread  flour, 
5  teaspoons  baking  powder, 
iy2  teaspoons  salt, 
J^  teaspoon     soda, 
^  cup  nut  meats,  finely  chopped. 

Mix  in  order  giyen,  sifting  dry  materials  together  be- 
fore adding.  Turn  into  a  greased  bread  pan,  let  stand  fifteen 
minutes,  and  bake  in  a  moderate  oven  one  hour. 

BAKED  APPLE  DUMPLINGS 

Take  rich  pie  crust,  roll  thin  as  for  pie  and  cut  into 
rounds  as  large  as  a  tea  plate.  Pare  and  slice  fine,  one  small 
apple  for  each  dumpling.  Lay  the  apple  on  the  crust,  sprinkle 
on  tiny  bit  of  sugar  and  nutmeg,  turn  edges  of  crust  over 
the  apple  and  press  together.  Bake  in  a  hot  oven  for  twenty 
minutes.    Serve  hot  with  cold  sauce. 

JOHN  BROWN  CUSTARD 

One  quart  of  milk. 

Four  eggs. 

One-half  cup  of  sugar. 

Beat  /eggs  and  sugar  carefully  together  while  milk  is 
scalding.  Then  add  gradually  scalded  milk,  put  back  on 
stove  and  cook  until  thick,  stirring  constantly  to  prevent  lump- 
ing.   When  cool,  add  any  flavoring  desired. 


114  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  115 

VIRGINIA  DARE  PUDDING 

Sift  one  quart  of  flour  and  into  the  flour  put  one  pound 
of  raisins,  one  pound  of  currants,  one-half  teaspoonful  of 
salt,  one  pound  of  sugar,  one  grated  nutmeg,  one  teaspoonful 
of  ground  spice.  Beat  four  eggs  and  add  after  mixing  the 
fruit  well  in  the  flour,  and  mix  with  enough  water  to  make 
a  stiff  batter  as  for  fruit  cake.  Boil  or  bake  and  serve  with 
sauce.    Cook  for  about  two  hours. 

SWEET  POTATO  CUSTARD 

3  cooked  sweet  potatoes, 
%  nutmeg  grated, 
2  eggs, 

%  cup  brown  sugar, 
Yz  teaspoon  salt, 

1  quart  milk. 
Force  potatoes  through  a  ricer;  beat  the  eggs  and  mix 
with  potatoes ;  add  other  ingredients,  pour  into  buttered  bak- 
ing dish  or  cups,  and  bake  in  a  slow  oven  until  firm. 

BANANA  CUSTARD 

Mix  well  the  yolks  of  two  eggs, 

One-half  cup  of  sweet  milk. 

One-half  cup  of  sugar. 

One  teaspoonful  of  butter, 

Two  tablespoonsful  of  flour. 

Cook  in  double  boiler  until  thick.  When  cool,  add  one 
teaspoonful  of  vanilla.  Bake  on  a  nice  crust.  When  cool, 
cover  pie  with  thin  slices  of  banana,  then  the  meringue,  and 
bake  a  delicate  brown. 


116  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  117 

STRAWBERRY  SHORTCAKE 

Make  regular  pie  crust  and  roll  it  into  two  sheets,  each 
about  one-half  inch  thick.  Bake  in  well-greased  pan,  laying 
one  sheet  on  top  of  the  other.  When  done  and  while  warm 
separate  them.  When  cold  put  between  the  crusts  a  thick 
layer  of  strawberries  well  sprinkled  with  powdered  sugar. 
Arrange  largest  berries  on  top.  Cut  in  wedge-shaped  pieces 
and  serve  with  sweetened  whipped  cream. 

TAPIOCA  CUSTARD 

One  quart  of  milk  and  one  cup  of  soaked  and  drained 
tapioca  should  be  placed  in  a  double  boiler  and  cooked  until 
the  tapioca  is  transparent;  then  add  one  cup  of  sugar  and 
the  yolks  of  three  well  beaten  eggs.  Let  it  cook  for  a  few 
minutes,  flavor  as  desired  and  pour  into  a  bowl.  Cover  the 
top  with  the  whites  of  the  eggs  beaten  stiff  and  sweetened. 

BAVARIAN  CREAM 

One  quart  of  sweet  cream  whipped  with  two  cups  of  sugar 
as  stiff  as  for  syllabub,  two- thirds  of  a  box  of  gelatine  dis- 
solvfCd  over  the  fire  in  two  cups  of  milk,  stirring  constantly. 
Let  cool.  Flavor  cream  to  taste,  then  beat  in  the  milk  and 
gelatine.  If  desired,  fruits,  nuts,  and  maraschino  cherries 
may  be  added. 

CRANBERRY  SNOW 

Whip  stiff  the  white  of  one  \tgg  and  add  alternately  and 
gradually  three  tabelspoonsful  of  sugar  and  a  cup  of  cran- 
berry sauce.  Continue  to  whip  until  it  has  reached  at  least  a 
pint  and  a  half  in  quantity,  for  it  swells  surprisingly.  Finely 
chopped  nuts  may  be  added  if  desired. 

9 


118  MILADY'S  FAVOURITE  RECIPE 


I 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  119 


CHOCOLATE  PIE 

One-fourth  cake  of  chocolate. 

Two  cups  of  sugar, 

One-half  cup  of  butter. 

Four  eggs, 

One  tablespoon  of  flour. 

Beat  yolks  together  with  butter,  sugar,  milk  and  flour. 
Cook  in  double  boiler  until  thick,  then  bake  on  a  nice  crust. 
Use  whites  for  meringue. 

PUMPKIN  PIE 

2  cupsful  of  stewed  and  sifted  pumpkin, 

2  crackers  rolled  fine, 

1  cupful  of  sugar. 
Pinch  of  salt, 
J4  teaspoonful  of  cinnamon, 

1  pint  of  milk, 
Pour  the  mixture  into  a  deep  pie-plate  lined  with  crust, 
and  bake  in  a  slow  oven  one  hour. 


120  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  121 

Salads  and  Dressings 

MAYONNAISE  DRESSING 
(Without  Oil) 

Mix  together  two  tablespoonsful  of  flour,  one  teaspoon- 
ful  of  mustard,  one  teaspoonful  of  salt,  one  tablespoonful 
of  sugar.  Add  this  to  two  eggs  well  beaten,  and  lastly  one 
cup  of  vinegar.  Put  on  to  cook  in  a  double  boiler  and  cook 
until  thick,  stirring  frequently. 

MARYLAND  CHICKEN  SALAD 

Boil  one  large  chicken  until  tender  and  when  cold  cut 
in  dice.  To  diced  chicken  add  four  hard  boiled  eggs  mashed 
fine,  one  and  a  half  bunches  of  celery  chopped  fine  and  salt 
and  pepper  to  taste.  Mix  well  with  oil  dressing  and  the 
juice  of  one  lemon. 

POTATO  SALAD 

Five  medium  sized,  cold,  boiled   Irish   potatoes,   diced ; 
three  hard  boiled  eggs  and  a  few  pieces  of  parsley  chopped 
fine,  and  one  cup  of  diced  celery.     Season  with  salt,  black 
and  red  pepper  and  mix  well  with  oil  dressing. 
WESSON  OIL  DRESSING 

Yolks  of  three  eggs. 

One-half  teaspoon  of  salt, 

One-fourth  teaspoon  of  mustard, 

On*e-fourth  teaspoon  of  red  pepper. 

Juice  of  one  lemon. 

Pint  of  Wesson  Oil. 

Beat  yolks  until  thick;  then  add  salt,  pepper,  mustard 
and  part  of  lemon  juice.  Lastly  add  the  oil  one  drop  at  a 
time  at  first,  then  slowly  until  dressing  is  thick,  and  then  the 
remainder  of  th.e  lemon  juice. 


122f  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  123 


TOMATO  JELLY 

Cover  one-half  box  of  gelatine  with  one  and  one-half 
cups  of  cold  water.  Stew  one  quart  can  of  tomatoes  until 
tender  and  strain.  Season  with  salt,  pepper  and  sugar  to 
taste  and  bring  to  boiling  point.  Pour  hot  tomato  juice  into 
the  melted  gelatine  and  add  to  this  one  hard  boiled  ^gg  sliced 
thin.  One  small  bottle  of  stuffed  olives  sliced  thin  and  one- 
half  cup  of  nuts.  Pour  into  small  molds  wet  with  cold  water 
and  sreve  on  lettuce  with  oil  dressing. 


FRENCH  DRESSING 

%  cup  oil, 

J4  teaspoon  pepper, 

Ys  cup  vinegar, 

yi  teaspoon  mustard, 
1J4  teaspoons  salt, 
1  teaspoon  powdered  sugar. 

Put  the  ingredients  in  a  pint  preserve  jar;  fasten  the 
cover,  chill  and  shake  well  before  using.  Keep  in  the  ice-box 
and  use  as  needed.  For  use  with  fruit  salad,  omit  mustard, 
Curry,  Brand's  Al  sauce,  Worchestershire  sauce,  tomato 
ketchup,  or  similar  condiments  may  be  added  in  small 
amounts  to  vary  the  flavor. 

WALDORF  SALAD 

Two  cups  of  apples  peeled  and  diced.  Two  cups  of 
celery  and  one  cup  of  nuts.  Mix  well  together  with  oil 
dressing. 


124  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  US 

SHRIMP  SALAD 

3  cups  cooked  shrimp,  minced, 
%  cup  chopped  olives, 
1  cup  Mayonnaise, 

1  cup  chopped  celery, 

2  tablespoons  chopped  pimento, 
J^  cup  French  dressing. 

Marinate  shrimp  in  French  dressing;  drain,  add  celery, 
olives  and  pimento.  Mix  w^ith  Mayonnaise  and  fill  tomato 
cases,  putting  a  teaspoon  Mayonnaise  on  each.  Serve  on  leaf 
of  head  lettuce. 

PINEAPPLE  AND  COTTAGE  CHEESE  SALAD 

For  each  person  allow  two  lettuce  leaves,  one  slice  of 
pineapple  and  three  dates  stuffed  with  cream  cheese.  Cut 
the  pineapple  in  cubes  and  place  on  the  lettuce;  cut  dates 
in  halves  lengthwise,  remove  stones,  stuff  with  cream  cheese 
and  arrange  on  pineapple;  sprinkle  cheese  with  paprika  and 
dress  all  with  French  Dressing. 

WATER  LILY  SALAD 

Six  hard  boiled  eggs. 

Mayonnaise  dressing. 

Lettuce. 

Cut  the  white  of  each  ^gg  into  six  long  petals.  Arrange 
the  pieces  in  circular  form  on  the  lettuce.  Form  the  center 
of  each  Lily  by  putting  in  the  yolks,  well  mixed  with  mayon- 
naise. 


126  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  127 


MARSHMALLOW  SALAD 

Cut  into  small  pieces  marshmallows,  white  grapes,  sliced 
pineapple,  almonds  or  pecans  and  a  little  banana,  sliced  thin. 
Serve  on  lettuce  with  oil  dressing  and  maraschino  cherries 
to  garnish  it. 


FROZEN  FRUIT  SALAD 

Two  cans  of  white  cherries, 

One  can  of  sliced  pineapple. 

One  can  of  pears, 

One  half  dozen  oranges, 

Three  pints  of  cream, 

Two  pints  of  dressing. 

Whip  the  cream,  sweeten  and  flavor  to  taste.  Mix  the 
cream  and  the  dressing.  Put  in  the  fruit,  but  do  not  use  the 
juice  of  the  fruit.  Pack  the  mixture  in  coffee  or  baking  pow- 
der cans  and  let  them  remain  in  the  ice  four  or  five  hours. 
A  small  tub  can  be  used  to  set  the  cans  in  and  pack  ice  and 
salt  around  them. 


128  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  129 

Soups 

OLD  VIRGINIA  BRUNSWICK  STEW 

Boil  one  chicken  and  one  rabbit  or  squirrel  in  two  or 
three  quarts  of  water.  When  about  half  done  add  one  quart 
of  lima  beans,  one  quart  of  tomatoes,  one  quart  of  corn  and 
butter  the  size  of  two  eggs.  Season  to  taste  with  salt  and 
pepper  and  cook  until  thick  enough  to  eat  with  a  fork. 

AUNT  CAROLINE'S  PORRIDGE 

Pick  over  and  wash  two-thirds  of  a  cupful  of  white  beans. 
Put  on  the  back  of  the  stove  in  cold  water.  Let  these  boil 
slowly,  while  the  dinner  is  cooking.  When  the  boiled  din- 
ner has  been  taken  up,  put  these  beans  into  the  liquor  in 
which  the  dinner  was  cooked.  Boil  one  hour.  Wet  three 
tablespoonsful  of  flour  with  water,  and  stir  in  while  boiling, 
to  thicken.    Serve  hot,  adding  a  little  milk,  if  you  like. 

CREAM  OF  CELERY  SOUP 

Three  stalks  of  celery,  chopped  fine,  one  slice  of  onion, 
three  cupfuls  of  milk.  Boil  for  twenty  minutes,  then  add 
three  tablespoonsful  of  melted  butter.  Thicken  with  three 
tablespoonsful  of  flour  dissolved  in  a  little  milk.  Add  salt 
and  pepper  to  taste,  then  one  cupful  of  cream  and  serve  hot. 

TOMATO  BISQUE 

Put  a  quart  of  tomatoes  in  a  kettle  and  boil  for  about 
twenty  minutes  or  until  juice  is  thick.  Season  with  salt, 
pepper  and  sugar  to  taste,  then  add  one-half  teaspoonful  of 
soda.  Strain  and  add  to  hot  strained  juice  one  pint  of  scalded 
milk.  Boil  a  few  minutes  and  serve  with  oyster  crackers 
or  squares  of  toast. 


130  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  131 


TOMJATO  SOUP  CREOLE  STYLE 

One  quart  of  tomatoes, 

One  tablespoonful  of  butter. 

One  tablespoonful  of  flour. 

One  onion, 

Sprig  of  parsley, 

Salt  and  pepper  to  taste. 

Put  tomatoes,  onion,  parsley,  salt  and  pepper  on  to  cook. 
When  cooling  add  flour  and  butter  which  have  been  creamed 
together.    Cook  until  thick. 

DIXIE  LAND  SOUP 

4  potatoes, 

3  pints  of  milk. 

Piece  of  butter  size  of  an  tgg. 

Small  piece  of  onion. 

Take  four  large  potatoes,  boil  until  done  and  mash 
smooth,  adding  butter  and  salt  to  taste.  Heat  the  milk  in  a 
double  boiler,  cook  the  onion  in  it  a  few  minutes  and  then 
remove.  Pour  the  milk  slow^ly  on  the  potato,  strain,  heat 
and  serve  immediately.  Thicken  with  one  tablespoonful  of 
flour. 

CREAM  OF  TOMATO 

Put  a  quart  of  tomatoes  in  a  kettle,  add  one  cupful  of 
water  and  boil  for  about  ten  minutes ;  season  with  salt,  pep- 
per, and  sugar  to  taste,  then  add  one-half  teasponful  of  soda. 
When  the  tomatoes  have  boiled,  strain  them  and  add  to  the 
strained  juice  one  pint  of  scalded  milk.  Lastly  add  one  cup- 
ful of  cream  in  which  a  little  flour  has  been  blended. 


132  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  133 

BALTIMORE  OYSTER  STEW 

25  oysters, 
1  teaspoonful  of  flour, 
1  quart  of  milk. 
Butter, 
Salt. 

Take  tweny-five  oysters,  with  their  liquor  and  put  these 
into  an  agate  dish  on  the  stove  with  salt  to  taste,  in  a  pint 
of  cold  water.  Boil  five  minutes.  Stir  into  this  one  heaping* 
teaspoonful  of  flour,  which  has  been  wet  with  two  table- 
spoonsful  of  cold  water.  Add  one  quart  of  milk.  Let  it  come 
to  a  boil,  but  be  sure  not  to  have  it  boil.  Remove  from  the 
fire,  and  add  a  piece  of  butter  the  size  of  an  egg.  This  is 
sufficient  for  eight  people. 

CREAM  OF  PEA  SOUP 
1  can  peas, 
\yi  teaspoons  salt, 

1  slice  onion, 

Yz  teaspoon  pepper, 
Bit  of  bay  leaf, 

2  cups  boiling  water. 
Sprig  of  parsley, 

2  cups  hot  milk, 
1  teaspoon  sugar, 

1  tablespoon  butter, 

2  tablespoons  flour. 

Rinse  the  peas  with  cold  water,  and  reserve  one-fourth 
cup;  simmer  the  remainder  with  seasonings  and  hot  water 
for  twenty  minutes,  and  press  through  a  sieve;  thicken  the 
milk  with  butter  and  flour  blended  together,  and  add  to  peas. 
Add  the  whole  peas  just  before  serving. 

10 


134  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  135 


CREAM  OF  CHICKEN  SOUP 

3  cups  of  chicken  stock, 
Salt, 

1  slice  onion, 

Yz  teaspoon  pepper, 
J4  cup  cekry  tops, 

2  tablespoons  chicken  fat  or  butter,  ^ 
1  cup  hot  milk, 

3  tablespoons  flour. 

Cook  stock,  onion,  and  celery  for  fifteen  minutes,  and 
strain ;  add  hot  milk  and  seasonings,  and  thicken  with  chicken 
fat  and  flour  blended  together.  The  amount  of  salt  will 
dep»end  upon  the  quantity  in  the  stock.  Celery  salt  may  be 
used  in  place  of  celery  tops. 


OATMEAL  SOUP 

Ji  cup  cooked  oatmeal, 
2  cups  hot  milk, 
J4  onion  sliced, 

1  teaspoon  salt, 

2  cloves, 

Yz  teaspoon  celery  salt, 

y2  bay  leaf, 

y^,  teaspoon  pepper, 
2  cups  boiling  water, 

Yi  tablespoon  butter. 

Cook  oatmeal,  onion,  cloves,  and  bay  leaf  in  boiling  water 
for  twenty  minutes,  and  press  through  a  sieve;  add  milk, 
seasonings,  and  butter,  and  serve  with  croutons. 


\ 


136  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  137 

Vegetables 

GENERAL  PICKETT  CORN  PUDDING 

One  pint  of  fresh  corn, 
or 

One  can  of  corn,  ^ 

Two  eggs. 

One  cup  of  sweet  milk. 

One  cup  of  sugar, 

Butter  the  size  of  an  legg. 

Little  salt. 

One  tablespoonful  of  flour. 

One-fourth  teaspoonful  of  baking  powder. 

Mix  well  together,  leaving  out  whites  for  meringue. 
Pour  into  baking  dish  and  cook  in  hot  oven.  When  cool, 
beat  whites  of  eggs  stiff,  sweeten  and  flavor,  spread  on  top 
of  pudding  and  bake  a  delicate  brown. 

DIXIE  POTATOES 

4  or  5  baked  potatoes, 
1  pint  of  milk, 
^2  teaspoonful  of  salt, 
Butter,  the  size  of  a  walnut. 

Pare  the  potaoes  and  cut  into  small  pieces.  Put  them 
on  the  stove,  in  an  agate  dish,  salt  and  cover  with  milk.  Let 
them  cook  fifteen  or  twenty  minutes,  then  thicken  with  one 
tablespoonful  of  flour,  stirred  with  half  a  cupful  of  water; 
put  in  the  butter  and  serve  hot. 


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138  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  139 

SOUTHERN  CREAMED  SWEET  POTATOES 

To  two  cups  of  mashed  sweet  potatoes  add  one  teas- 
poonful  of  cinnamon,  on>e  cup  of  sweet  milk,  one-half  cup  of 
sugar,  one-half  cup  of  seeded  raisins  and  butter  size  of  an 
egg.  Cook  in  buttered  baking  dish  and  when  done,  cool, 
spread  the  top  with  mashmallows  and  brown  in  oven. 

STUFFED  POTATOES  WITH  CHEESE 

Select  large  Irish  pototaies  and  bake.  When  done  cut 
in  half,  take  meat  of  potato  from  shell,  mix  with  little  salt, 
peppter  and  grated  cheese.  Put  back  in  shell,  put  butter  on 
top  and  bake  light  brown. 

SCALLOPED  IRISH  POTATOES 

Cut  raw  potatoes  into  small  cubes  and  put  into  baking 
dish.  Add  salt,  pepper  and  pieces  of  butter.  Cover  with 
sweet  milk  and  cook  in  the  oven. 

STUFFED  TOMATOES 
Peel  large  ripe  tomatoes  and  cut  in  quarters,  place  in 
the  center  of  each  tomato  one  tablespoonful  of  ground  stufted 
olives,  one  teaspoonful  of  ground,  hard  boiled  egg,  one  tea- 
spoonful  of  English  walnuts  or  pecans.  Serve  on  lettuce  with 
oil  dressing  and  grated  cheese  sprinkled  on  top  of  dressing. 

SCALLOPED  TOMATOES  IN  SHELLS 

Peel  as  many  fresh  tomatoes  as  persons  to  serve.  Mako 
small  round  opening  at  the  top  by  hollowing  with  a  tea- 
spoon. Season  highly  with  mayonnaise,  catsup,  mustard  and 
enough  crab  flake  to  fill  the  tomatoes.  Set  on  ice  and  serve 
very  cold  for  luncheon. 


140  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  141 


AUNT  KATY'S  MACARONI 

One-half  small  sized  package  of  macaroni. 

One-third  pound  cheese, 

One  cup  of  milk. 

Butter  the  size  of  a  walnut. 

One-half  cup  of  bread  crumbs. 

Put  macaroni  on  to  boil  in  water  with  a  little  salt.  When 
tender  drain  off  water.  Put  in  a  baking  dish  first  a  layer  of 
macaroni,  then  cheese,  crumbs  and  butter.  Pour  milk  over 
it  and  bake. 

IRISH  POTATO  PUFFS 

Tw^o  cups  of  cold  mashed  potatoes. 

Two  tablespoonsful  of    melted  butter. 

Beat  together  until  smooth,  and  add  two  well  beaten 
eggs  and  one  cup  of  sweet  milk.  Pour  into  a  baking  dish, 
bake  quickly  and  serve  immediately. 

STEWED  CELERY 

Wash  4  heads  and  take  off  the  green  leaves.  Cut  into 
pieces  3  or  4  inches  long,  ut  into  a  stew-pan  with  Yl  pint  of 
meat  broth,  stew  till  tender.  Add  a  little  cream  and  season- 
ing; also  a  little  flour  and  butter,  and  simmer  together. 

BAKED  TOMATOES 

Take  out  from  the  top  the  inside  of  large  tomatoes,  with 
this  mix  bread  crumbs,  butter,  pepper,  salt,  a  little  sugar 
and  some  chopped  onions.  Fill  the  tomatoes  with  this,  set 
them  in  a  deep  dish  or  plate  and  bake  slowly  for  J^  hour. 


/*-' 


142  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  143 

MAMMY'S  CANDIED  SWEET  POTATOES 

Boil  6  small  sized  sweet  potatoes,  peel  them  and  lay  on  a 
shallow  plate  or  pan.    Put  a  teaspoon  butter  on  each  potato, 
sprinkle  on  them  3/2  cup  of  brown  sugar,  2  tablespoons  water 
in  pan,  cook  slowly  and  baste  as  you  would  meat.     Cinna- 
mon, cloves,  nutmeg,  and  lemon  peel  improve  the  flavor. 

BOILED  TURNIPS 

Cut  up  5  or  6  flat  white  turnips  and  chop  fine  in  a  chop- 
ping-bowl.  Put  into  boiling  water  and  cook  till  tender. 
Drain  off  the  water,  add  sufficient  seasoning  and  %  cup 
good  vinegar.  Let  them  simmer  on  the  stove  about  ten 
minutes.     These  are  excellent. 

STEWED  GREEN  CORN 

Cut  the  corn  off  the  cob,  boil  in  a  little  water  15  or  20 
minutes.  When  done,  add  a  cup  of  milk  or  cream,  a  little 
butter,  and  season  to  taste. 

CREOLE  POTATO  BALLS 

Mash  some  mealy  potatoes  smooth,  season,  and  add  but- 
ter and  cream  till  quite  moist;  make  up  into  balls,  dip  in 
beaten  eggs,  roll  in  bread  crumbs,  and  fry  in  butter  to  a  nice 
brown. 

POTATO  CHIPS 

Pare  the  potatoes,  shave  them  very  thin,  soak  for  J^  hour 
in  ice-cold  salted  water;  drain  in  a  colander,  and  spread 
upon  a  dry  towel ;  fry  a  few  at  a  time  in  very  hot  fat,  1 
minute  being  sufficient  to  cook  and  brown  them  properly, 
sprinkle  lightly  with  salt,  and  when  needed  at  table,  heat 
quickly  in  the  oven. 


144  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  145 


STUFFED  POTATOES  WITH  CHEESE  AND  BACON 

4  large  potatoes, 
^  teaspoon  salt, 
4  tablespoons  grated  cheese, 
%  teaspoon  paprika, 
%  cup  hot  milk, 
4  slices  bacon. 

Wash  potatoes  and  bake  in  a  hot  oven  forty-five  minutes ; 
cut  in  halves  lengthwise,  remove  potato,  and  force  through 
potato  ricer;  add  cheese,  seasonings,  and  hot  milk;  beat 
vigorously,  and  refill  potato  skins ;  place  half  a  slice  of  bacon 
on  top  of  each,  and  put  on  the  upper  grate  of  a  hot  oven  until 
bacon  is  crisp. 

JENNY  LIND  POTATOES. 

Four  large,  cold,  boiled  potatoes,  peeled  and  sliced,  2 
tablespoons  butter,  1  pint  hot  milk,  2  tablespoons  flour. 
Melt  butter  and  add  hot  milk  and  flour,  when  thick  add  salt, 
pepper  and  parsley.  Put  a  layer  of  mixture  in  bottom  of 
baking  dish,  then  a  layer  of  potato,  and  so  on;  milk  coming 
last.    Cover  with  cracker  crumbs  and  bake  15  minutes. 


CAROLINA  SWEET  POTATO  PONE 

One  qt.  sweet  potatoes,  peeled  and  grated ;  pour  over  the 
grated  potato  1  pint  boiling  water,  stir  it  well ;  add  1  tea-cup 
brown  sugar,  2  tea-cups  molasses,  2  tablespoons  butter.  1 
heaping  tablespoon  powdered  ginger,  1  tea-cup  milk;  pour 
into  a  baking  dish  and  bake  slowly  for  about  2  hours. 


146  MILADY'S  FAVOURITE  RECIPE 


AUNT  CAROLINE'S  DIXIELAND  RECIPES  147 


SCALLOPED  POTATOES 

Butter  a  baking'-dish,  pare  and  slice  potatoes  in  small 
pieces.  Put  into  the  dish  with  salt,  pepper  and  a  little  but- 
ter. Fill  the  dish  with  milk,  sprinkle  over  the  top  cracker, 
or  bread  crumbs,  and  cheese  if  you  like  it.  Bake  in  the  oven 
for  an  hour  and  a  half  or  two  hours. 


FRENCH  FRIED  SWEET  POTATOES 

Cut  cold  boiled  sweet  potatoes  into  eigthths  lengthwise, 
fry  in  deep  fat  until  brown,  drain  on  soft  paper,  and  sprinkle 
with  salt. 


FRIED  EGG  PLANT 

Cut  a  small  ^gg  plant  in  one-third-inch  slices;  pare;  cut 
each  slice  in  quarters;  soak  in  cold  salted  water  for  half  an 
hour;  drain;  season  with  pepper  and  salt,  dip  in  crumbs, 
then  in  egg,  and  then  in  crumbs  again;  and  fry  in  deep  fat 
about  three  minutes.    Or  dip  in  flour  and  saute'  in  butter. 


148  MILADY'S  FAVOURITE  RECIPE 


358R3ST**# 

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